Potato Croquette with A Poached Egg
Fantastic brunch with a potato croquette, poached egg, and a chipotle cream sauce. Gluten free alternative to eggs benedict.
Servings: 4 servings
Ingredients
- 3 medium russet potatoes or leftover mashed potatoes
- 1 cup cheddar cheese, shredded
- 5-6 strips bacon, cooked and chopped
- 1/4 cup flour (Plus 1 cup for coating) cassava or any other gluten free option if gluten free
- 2 green onions, sliced
- 2 tbsp melted butter
- Arugula
- 1/2 cup sour cream
- 1 tbsp. chipotle may Boar's head gourmaise is my favorite
- 4 poached eggs
- 1/2 cup avocado or vegetable oil
- salt and pepper
- paprika
- 2 tbsp. parsley, minced Garnish, optional
Instructions
- Peel and boil the potatoes in water. Drain water and mash.
- In a large bowl combine the potatoes, cheese, bacon, butter, and flour. Season with 1/2 tsp salt and 1/2 tsp pepper. Stir until combined
- In a shallow bowl add the remaining flour. Now roll the potatoe mixture into 4 equal sized balls. It will be tacky but if it is way too sticky add a little more flour and mix. After you roll them into balls flatten into a disc shape and set aside.
- Fill a skillet with the oil and heat on medium heat.
- Add the potato discs (croquettes) cook unitl golden brown on each side. After cooked, place them on a plate lined with paper towels to drain off any excess grease.
- In a small bowl add 1/2 cup sour cream and 1 tbsp. chipotle mayo. Mix well.
- Poach the eggs and lets assemble.
- To plate put a spoonful of cream sauce on each plate.
- Now add 1 croquette to each plate. Top with a handful of arugula. Now top with 1 poached egg on the arugula. Season with salt, pepper, paprika and parsley.
- ENJOY!
