Breakfast Potato Pancake

Potato pancakes are a form of thin-fried, grated, or ground fresh potato with flour, eggs, and seasoned with garlic or chopped onions. Potato pancakes are often topped with a variety of savory items, such as with sour cream, bacon, sausages or sweet items, such as apple sauce or jams. It is commonly associated with German, Jewish, Polish or Australian cuisines. The traditional potato pancakes sometime require a lot of oil for deep frying, such as latkes, which are eaten by Jews during Hanukkah. The traditional Australian potato pancakes are combined with flour and eggs and made into small patties and then deep fried. I make my potato pancakes with the idea of being somewhat between the hash brown and omelet and use very little oil to make them less fattening. Breaking an egg in the middle of the potato pancake will complete the healthy breakfast.

Ingredients:
2 medium potatoes, peeled and grated
2 eggs
1/4 tsp salt
4 green onions, thinly sliced
2 tsp butter
2 tsp olive oil

Directions:
Squeeze as much water as possible from a grated potato. Add salt and mix well.

In a large nonstick skillet over medium heat, add butter and oil. Heat until the butter is foaming.

 Add grated potatoes into a very thin layer. Sprinkle with green onions.

 Make a hole in the center of the potato pancake and turn the heat down to low.

 Fry the pancake for 5 to 7 minutes or until the pancake appears to Brown. Flip the pancake to cook the other side.

Cook for a few minutes. Carefully break an egg into a hole in the center of the pancake and continue to fry at very low heat until crispy. Remove the pancake and place onto a serving plate. Garnish with some chopped cilantro.