These crispy pan-fried cakes showcase zucchini and potatoes topped with fried eggs.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
4 mins
cook:
13 mins
total:
17 mins
Yield:
4 servings (serving size: 1 pancake and 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl.

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  • Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan, and keep warm. Repeat procedure with remaining potato mixture.

  • Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto each pancake. Serve with salsa and sour cream, if desired.

  • Serve with: Spinach Salad with Strawberries

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

222 calories; calories from fat 0%; fat 6.5g; saturated fat 2.5g; mono fat 1.9g; poly fat 0.8g; protein 15.6g; carbohydrates 24g; fiber 1.6g; cholesterol 186mg; iron 1.4mg; sodium 392mg; calcium 120mg.
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