Eggs in Purgatory with Potato Pancakes
Serving Size: 4
|2 cups||Mashed potatoes (chilled)|
|1/3 cup||All-purpose flour|
|1-2 tablespoons||Olive oil|
|1 cup||Chunky marinara sauce (warmed)|
|to taste||Grated parmesan cheese|
|to taste||Salt and pepper|
|as desired||Parsley (optional to garnish)|
- Heat the oven to 200 F. Stir 1 egg in a large bowl. Add the mashed potatoes and flour. Using 1/2 cup of the potato mixture, for the potato mixture into 4 to 4 1/2 inch pancakes.
- Heat the olive oil in a large pan over medium heat. Fry the pancakes until they are heated through with a golden brown appearance. Remove the pancakes from the pan onto a plate with paper towels to drain. Keep the pancakes warm in the oven. Drain the oil from the pan.
- Heat the pan. Prepare eggs to taste (over easy, or hard cooked) and season with salt and ground pepper. Serve onto individual plates, or serve from the pan. Spoon sauce onto a plate, or pan. Place the pancake on top of the sauce. Top each pancake with a cooked egg. Sprinkle with grated parmesan cheese, and garnish with parsley.