- Cook Time
- Prep Time
- 4 ServingsServings
- 4 large Eggs, beaten
- 2 Tbsp. Low fat milk
- 3/4 cup Chopped broccoli florets, blanched
- 3/4 cup California Ripe Olives, halved
- 1/2 cup Diced red onions (1/4-inch)
- 1 medium Russet potato, peeled and grated
- 1 tbsp. all purpose flour
- 2 Tbsp. olive oil
1 Preheat oven to 450ºF. In a small bowl, whisk together eggs and milk. Mix in broccoli, California Ripe Olives and red onions.
2 Season with salt and black pepper to taste and set aside. Drain out all of the water from the grated potatoes by pressing over a fine mesh strainer.
3 Place into a large mixing bowl, toss with flour and season with salt and pepper to taste.
4 Heat oil in a large nonstick pan over high heat. For each potato cake crust, scoop potato mixture using a quarter cup measure and place into pan.
5 Pat down with tongs or a spatula into a 5-inch cake. Turn heat down to medium and cook for approximately 2 minutes on each side until golden.
6 Repeat to create four potato crusts. Transfer cooked potato cakes to a preheated nonstick standard (4-inch) muffin top pan, lightly pressing each into its own indentation.
7 Fill each crust with a heaping 1/3 cup of egg and California Ripe Olive mixture. Bake for 10-12 minutes until egg is set.
8 Transfer to a wire rack to cool slightly. Use an offset spatula to remove from pan and serve warm or room temperature.
Source: California Olive