For an even quicker take on the guac—mash avocado and season to taste with salt and a squeeze of lemon. Instead of poaching the eggs, try over easy, sunny side up, or scrambled.
- Cook Time
- Prep Time
- 4 ripe avocados, peeled and pitted
- 1/4 cup lime juice
- 1 small red onion, diced
- 2 tablespoon chopped cilantro, plus more for garnish
- 1/2 teaspoon garlic powder
- 4 medium Idaho potatoes, peeled
- 3 eggs, beaten
- 2 tablespoon matzah meal
- 2 teaspoon Kosher salt
- 1/2 teaspoon coarse black pepper
- 6 tablespoon canola oil or olive oil
- 8 large eggs
- 2 tablespoon white wine vinegar
- Kosher salt
- Freshly ground black pepper
1. In a medium bowl, combine the avocado with lime juice and salt. Mix and mash with the back of a fork until slightly chunky. Add onions, cilantro, and garlic powder and mix to combine. Cover with plastic wrap and press down so the wrap is touching the top of the guacamole directly. Set aside.
2. Heat a large sauté pan over medium-high heat. Shred or grate potatoes using a food processor or box grater. Combine with eggs, matzah meal, salt and pepper and mix well. Add olive oil to the hot pan. Form potato batter into ¼ cup patties, about ½-inch thick and gently place in hot oil. Fry 3 to 5 minutes per side or until golden brown and crispy. Drain on paper towels and repeat with remaining batter. Keep warm on a hot plate or under tented foil.
3. To poach eggs, fill a large saucepan with at least 2 inches of water and bring to a simmer. Add vinegar and stir the water in a circle. Crack one egg at a time in the center of the circle, only cooking about 4 eggs at a time. Cook for 3 ½ minutes for slightly runny yolk. Remove with a slotted spoon to drain and place on a plate until ready for assembly. Repeat with remaining eggs.
4. To serve, top each potato pancake with 3 tablespoons of guacamole and a poached egg. Season with salt and pepper.
As seen in Joy of Kosher with Jamie Geller Magazine (Winter 2011) - Subscribe Now.