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Sweet Potato Pancakes topped with poached egg Recipe


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     Sweet Potato Pancakes topped with poached egg

Category   Breakfast - Brunch
Sub Category   None

kosher salt and fresh ground pepper
1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
1/2 tsp onion powder
1 tbl flour
unsalted butter for frying
canola oil for frying
3 tbl distilled white vinegar
4 large eggs
1/2 cup pepper jelly
8 oz glazed baked ham or turkey

Pancakes Combine 4 C cold water and 1 tbl kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain and then dump onto a large piece of cheesecloth and wring out as much water as possible.
Preheat the oven to 375. Whisk together the eggs, onion powder and some pepper in a large bowl. Add the sweet potato and flour and mix until combined. Heat a few tbl of butter and oil until shimmering in a large skillet over medium heat. Using a scant 1/4 C per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides about 3 minutes on each side. Drain on paper towels and then transfer the pancakes to a baking sheet and place in oven for 5 minutes to finish cooking
Eggs- Fill a high sided skillet with water and bring to a boil over medium high heat. add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup. One at a time, slip the eggs into the water leaving space between them, adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny about 4 minutes. Using a slotted spoon transfer the eggs to paper towels to blot off the water
To serve. Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham or turkey and a poached egg. Season with salt and pepper and a drop of pepper jelly....Delicious!

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