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Herbed Potato Pancakes with Avocado & Fried Egg Recipe


This is a yummy breakfast with crispy potato pancakes, creamy avocado, and a sunny fried egg on top. You grate potatoes, mix them with herbs, and cook them until they're crunchy. Then you mash avocado with lemon and put a fried egg on each pancake.


3 large sweet potatoes
8 large eggs
2 ripe avocados
1/2 cup chopped fresh cilantro
1/2 tsp smoked paprika
1 lemon
1/4 cup sliced green onions
2 tbsp olive oil
Salt to taste
Black pepper to taste


Preheat your oven to 200°C (392°F).
Peel and grate the sweet potatoes, then place them in a large bowl.
Crack 2 eggs into the bowl with the grated sweet potatoes.
Add the chopped cilantro, sliced green onions, smoked paprika, salt, and pepper to the sweet potatoes. Drizzle with 1 tablespoon of olive oil and mix well.
Form the mixture into 8 small pancakes and place them on a baking sheet lined with parchment paper.
Bake the potato pancakes in the oven for 15 minutes, then flip them and bake for another 15 minutes until they are golden and crispy.
While the pancakes are baking, cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Add the juice of the lemon to the avocados along with a pinch of salt and pepper. Mash the mixture with a fork until it's smooth with some chunks.
Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
Crack the remaining 6 eggs into the pan, being careful not to break the yolks. Fry the eggs to your desired doneness.
To assemble, spread a generous spoonful of the mashed avocado on each potato pancake.
Top each with a fried egg, sprinkle with additional smoked paprika, and serve immediately.

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