Kale and Leek Potato Rösti With Poached Eggs & Hollandaise

Basically anything that involves eggs and potatoes for breakfast is my jam. I make something almost every weekend involving those two items and never get sick of it. Throw some homemade hollandaise on there, and I’m in love. A rösti translates literally to “crisp and golden” and is basically made of just shredded potatoes that are cooked until – you guessed it – crisp and golden! Basically the same as a potato latke. I jazzed mine up by adding shallots, leeks, and kale. I think I ate this entire plate in record time, though I plan to beat that record the next time I eat it.

Ingredients: (serves 1)
1 cup frozen shredded potatoes, run under water until thawed
1/2 cup lacinato kale, chopped well
2 inches of a leek, washed well and chopped small
1/4 shallot, minced
1 egg white (you’ll only need about half – keep the yolk for the hollandaise recipe below!)
1/2 tablespoon all-purpose flour
1 whole egg (for poaching)
Apple cider or white vinegar (optional, for poaching water)
Salt and pepper, to taste
Red pepper flakes
Olive oil

Hollandaise: (serves 1 person)
1 egg yolk
1/2 teaspoon lemon juice
1/4 stick of unsalted butter
Black pepper

Start by thawing your frozen shredded potatoes by running them under the water for a minute. Squeeze out the water as best as you can, then set aside. Alternatively, you can use fresh potatoes but shredding them, rinsing them under water, then squeezing out the excess liquid… but I was feeling lazy. Anyway, add a little olive oil to a small pan and sauté the shallots, kale, and leeks until softened. In a bowl, toss together the kale/leek mixture along with the shredded potatoes, red pepper, salt, and pepper. Next mix in half an egg white and the flour to help bind the mixture. In the same pan you cooked the kale/leek in, heat some more olive oil over medium heat, then scoop the entire potato mixture into a ball and form into a flat pancake with your hands. Place in the pan and press down with your spatula to help flatten it more, while keeping the edges intact. Cook for about 5 minute, then flip it over and cook the other side for another 5 minutes. You want the outside to be golden and crispy.

While the potato cooks, make the hollandaise sauce. Fully melt the butter in the microwave. In a metal bowl, whisk together the egg yolk and lemon juice for about a minute – you’ll see it thickens a bit. Fill a pot with about an inch of water and bring it to a boil then turn off the heat. Place the metal bowl on top of the pot (making a double-boiler) and while whisking vigorously, slowly add in a little bit of the melted butter at a time. You really need to whisk fast to avoid the eggs scrambling. Once all the butter has been whisked in, remove from the double boiler and add a pinch of cayenne and black pepper. Taste and add more lemon if you’d like. Set aside until ready to use, but give it a little whisk here and there to avoid a film on the top. If it thickens to much while sitting, you can add a tiny tiny splash of warm water to loosen it.

To poach your egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider or white vinegar (helps make them fluffy) then swirl the water with a spoon to create a whirlpool to drop the egg into (this will help the egg to keep its round shape.) Gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Top your potato rösti with your poached egg and hollandaise and get to eating!!

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Quick Potato & Shallot Frittata With Goat Cheese

On weekends I like to try and take a little time to make myself a nice breakfast, seeing weekdays it’s a grab and go type thing for me normally. Last weekend I threw together a mini frittata, and it was DELICIOUS and so easy to make. It all happens on the stovetop, with just a minute or so under the broiler to finish it off.

Ingredients: (serves 1)
3 eggs, beaten
Small splash of milk
2-3 small fingerling potatoes, very thinly sliced (I used my mandolin)
1 garlic clove, minced
1/4 small shallot, thinly sliced
Handful of fresh arugula
Small handful shaved Parmesan cheese
Crumbled goat cheese
Small pinch red pepper flakes
1/8 teaspoon white pepper

Add some olive oil to your skillet and sauté the garlic, shallot, potatoes, red pepper flakes, and white pepper until the potatoes are cooked through. Add the arugula and cook until wilted. Top with half the Parmesan cheese, then pour in the eggs. Top the eggs with the rest of the Parmesan cheese as well as the goat cheese. Cook over medium low heat, swirling the pan and lifting around the edges with a rubber spatula to allow the eggs to run under and disperse evenly. When the eggs are almost set, put the skillet under the broiler for 1-1/2 minutes to finish cooking the top of the eggs. Careful not to over cook though! Eggs always tend to cook a little past when you turn the heat off anyway, so I tend to cook them until a little soft then by the time they hit my plate they’ve continued cooking all the way, without overcooking them.

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Homemade Pesto & Potato Pizza

I’ve been eating a lot of pesto lately, it’s just so easy to make and tastes great on so many things. I remembered I had some pizza dough leftover in my freezer, so when I got a ton of basil, arugula, and potatoes in my CSA this week, I knew what I was going to make… pizza. My favorite easy go-to when I want something delicious that doesn’t take too long to make. I didn’t have any nuts on hand so I made a pesto without nuts and actually liked it a lot, didn’t even notice they were missing!

**not the best “final” photos… but I swear it tastes GREAT!

Ingredients:
1 cup fresh arugula
1/2 cup fresh basil
1 garlic clove
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, and more as needed
Salt and pepper, to taste
1-2 golden potatoes, sliced (you want them to be thin enough to cook, but not so thin they burn)
1 pizza dough (I buy mine at Whole Foods or Trader Joes, or I just pick some up from my local pizza place)
1 cup shredded gouda cheese

Preheat oven to 400 degrees. In a food processor, add the arugula, basil, garlic, Parmesan cheese, olive oil, and salt and pepper. Mix until you have the texture of pesto. Set aside. Next, cook the sliced potatoes in a pan with some olive oil until fork tender but still slightly firm.

Roll out the dough on a floured surface and place on a baking sheet lined with parchment paper. Spread on the pesto, followed by the potatoes, then top with the gouda cheese. Cook in the oven for about 20-25 minutes, or until the edges are golden brown and the toppings are bubbling. Crack some fresh pepper on top and perhaps come red pepper flakes, and dig in!

Warm Potato Salad With Ramps & Capers


This is my new favorite potato salad! It’s a fun alternative to the traditional mayo-based potato salad (though I’ve been known to eat my way through a few containers of my moms recipe when visiting.) My favorite thing about this recipe is the RAMPS! That’s right, it’s ramp reason. It’ll be over before you know it though, so get them while you can. Ramps are kind of a green onion and garlic type hybrid. They’re only in season a few weeks in the beginning of Spring, and are usually found at farmers markets rather than your local grocery store. My favorite way to eat them is just simply roasted in a pan with a little salt and pepper.

Ingredients: (serves 2)
10 small/medium fingerling potatoes
3 ramps, chopped
1 garlic clove, chopped
1 tablespoon butter
2 tablespoons capers
3 tablespoons olive oil
1 1/2 tablespoon lemon juice
Fresh cracked pepper, to taste
Radishes, thinly sliced for garnish

Preheat oven to 350 degrees. Drizzle the potatoes with some olive oil, and bake for 20-30 minutes or until golden and fork tender. While those cook, make the sauce. Sauté the ramps and garlic in the butter for 1-2 minutes, then add the lemon juice, capers, pepper, and olive oil. If you find it’s too tangy, just add more olive oil to lessen the acidity. When the potatoes are ready, slice them into 1/2 inch pieces. Pour some of the ramp and caper sauce into the bottom of the dish, then plate the potatoes on top and drizzle with the rest of the sauce. Top with some thinly slices radishes for color.

 

Parsnip Latkes With Caramelized Onion & Horseradish Cream

Oh latkes. I latke you A LOT. Crispy potato goodness smothered in sour cream, how could someone not love you? When I got potatoes and parsnips in my CSA bag this week, my sister recommended I make some latkes. She’s the smart sister, clearly. So I did just that! I didn’t even plate them when they were finished, I just ate them right off the cutting board, adding dollops of (horseradish) sour cream and sweet caramelized onions. And with my Rumours record playing in the background and a big glass of wine in hand, it was a perfect little Tuesday night at home!

Ingredients:
1 large yukon gold potato, peeled
2 medium parsnips, peeled
1 egg
2 tablespoons all-purpose flour (plus more if needed)
1 garlic clove, minced
1 green onion, chopped
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
Vegetable oil
1/2 yellow onion, thinly sliced
1/2 cup sour cream (or Greek yogurt)
1 tablespoon horseradish, or more to taste

Start by grating the potato and parsnips. Place in a paper towel and squeeze out the excess liquid. Place the gratings in a bowl and add the minced garlic, chives, egg, flour, cayenne, salt and pepper. Form into patties with your hands and set aside. Heat a large skillet over medium high heat and add a bit of vegetable oil. You want enough that it’ll slightly fry the latkes without making them too oily. Fry the latkas in batches, about 4-5 minutes on each side, or until golden brown with a little crisp. I like to push mine down with the spatula to flatten them a little to help get them crispy. Let drain on a paper towel for a minute or two before serving.

While the latkas are cooking, sauté the onion in some olive oil. At this time, also make the cream by mixing the sour cream and horseradish together. Set both aside until ready to serve with the latkas!

Spring Onion Fritatta With Broccolini & Potato

This weekend I stayed at my sisters apartment and brought my CSA goods to see what we could whip up. We ended up making a spring frittata that was really yummy and perfect for a light meal during this hot week. Perfect for any time of day, too!

7 eggs
1/3 cup milk
1 large yellow potato, sliced and chopped
1 garlic scallion, sliced (or 1 large garlic clove- I just happen to have garlic scallions from my CSA!)
2 spring onions, thinly sliced
1/2 cup broccolini, roughly chopped
1/8 cup sun-dried tomatoes, chopped
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped (for topping, optional)
Olive oil
Salt & pepper

Add some olive oil to a large pan and cook the potatoes for about 3-4 minutes. Next add the garlic scallions, broccolini, onions, then salt and pepper to taste. Cook for about 4-5 minutes or until the onions and broccolini are soft. In the meantime, whisk the eggs really well with water and pinch of salt and pepper.

Remove a little less than half of the veggies/potatoes from the pan and set aside. Place the rest of the mixture in a pie dish or baking dish and pour the eggs over the top. Place in the oven for 15 minutes then remove and add the rest of the veggies as well as the cheese and cook for another 15 minutes. Top with some fresh parsley and serve!

Potato Nest Benedict With Pancetta

Holy amazing breakfast decision. I’ve wanted to try making potato “nests” for a while and had a few leftover potatoes and eggs from this weeks CSA bag, so it was a good time to experiment. I decided to try making an eggs benedict type thing but put it inside the potato nest. It was so good, I wanted to knock on my neighbors door and make them take a bite, but thought that might be creepy seeing we’ve never met. I could have eaten a thousand of them, but I probably would have died of cardiac arrest, so I only had two. As for the hollandaise, it really isn’t that difficult to make, you just have to take your time to do it right so that it doesn’t “break” and have to get tossed in the trash. It was hard to take photos of myself making the hollandaise because you really need to whisk it at 100 mph, but I tried to explain it as best as I could below!

Ingredients: makes 4

Potato Nests:
2 yukon gold potatoes, peeled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons olive oil
Salt and pepper, to taste

Hollandaise:
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Preheat oven to 400 degrees. Peel and grate the potatoes, then place in a paper towel and squeeze out as much of the liquid as possible. Toss in a bowl with the garlic powder, onion powder, salt, pepper, and olive oil. Mix well. Next, spray 4 muffin tins with non-stick spray and divide the potato evenly among them, pushing the potato to cover the bottom and sides of each muffin cup. Place in the oven for 15 minutes.

In the meantime, make the hollandaise. Add about two cups of water to a pot and bring to a simmer, keep on low. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolk and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Don’t stop vigorously whisking the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and add a little salt, pepper, and cayenne. To preserve before using, I always add some saran wrap to the hollandaise to keep it from getting a film.

When the potato nests have cooked the 15 minutes, remove from the oven and add the pancetta (you could also use spinach for a vegetarian option) then crack the egg into the nest as well. Place back in the oven and cook for another 12-15 minutes depending on how runny you like your eggs. I took mine out somewhere in the middle. Just gently poke the egg with your finger to check the temp of the yolk. Plate and top with a gallon of some hollandaise!