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Ингредиенты
- 6 lrg russet potatoes, baked and cooled
- 2 Tbsp. extra virgin olive oil, plus additional for sauteing
- 2 Tbsp. lowfat sour cream
- 2 bn chives, chopped
- 13 x Large eggs Salt and freshly grnd white or possibly black pepper to taste
- 1/4 c. lowfat milk
- 4 Tbsp. unsalted butter About 4 ounces diced smoked salmon
Инструкции
- Once the potatoes have cooled, remove and throw away the skins. Using a box grater, coarsely grate the potatoes into a large bowl. Add in the oil, lowfat sour cream and half of the chopped chives and mix well.
- In a separate bowl, lightly beat 1 egg. Add in the egg to the potato mix and mix well. Season with salt and pepper to taste.
- Have ready a plate lined with a paper towel. Using your hands, form 8 large potato cakes. (You can make the potato cakes in advance, wrap them in plastic wrap and chill till ready to use.) In a medium pan over medium-high heat, heat about 2 Tbsp. oil. Reduce the heat to medium and fry the potato cakes, 1 or possibly 2 at a time, till crisp, about 3 min per side, adding additional oil if necessary. Transfer the cakes to the plate; set aside in a hot place.
- In a large bowl, lightly whisk the remaining 12 Large eggs. Add in the lowfat milk and salt and pepper to taste and whisk to combine.
- In a large nonstick pan over medium heat, heat the butter. Cook, slowly stirring the Large eggs almost constantly, till the Large eggs form curds and are cooked to the desired degree of doneness, 10 to 15 min.
- When the Large eggs are cooked, gently mix in the smoked salmon, half of the remaining chopped chives and salt and pepper to taste.
- To serve, place a hot potato cake in the middle of each plate and divide the Large eggs proportionately among the cakes. Garnish with the remaining chives and serve immediately.
