Potato Patties & Poached Eggs Whole30

Day 13 of Whole30 over here and I’m feeling amazing! Love Saturday and Sunday mornings because I have time to make yummy breakfasts like this one. This recipe is super simple too. Hope you enjoy!

Potato Patties with Smashed Avocado & Poached Eggs

Ingredients:


Patties:

• 5 cups grated potato (I used russet but any potato or sweet potato will work)
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• ½ tsp onion powder (optional)
• 2 eggs, whisked
• ¼ cup almond flour
• 1 tablespoon arrowroot powder
• 2 Tablespoons chives, chopped (you can also use dry)
• 2-3 tablespoons ghee or clarified butter


Topping:

• 1 ripe large avocado, mashed
• Poached eggs 1 per patty
• Chives / parsley for garnish


Instructions:

1. Grate potatoes using food processor or box grater. Place potatoes in cheesecloth or paper towels/clean dish towel and squeeze out excess moisture (try and get as much moisture out as possible for crisper patties).

2. Place grated potatoes in a bowl. Add salt, pepper and onion powder and toss together. Add whisked eggs, almond flour, arrowroot powder and chives. Mix together until well combined.

3. Heat a pan over med-high heat. Add 1Tbsp ghee and heat pan until hot. Scoop ½ cup at a time of potato mixture and press down onto hot pan. Cook until golden brown about 3-4 minutes and flip, cook until brown again (turn pan down if it gets too hot). Remove and place on paper towel. Add more ghee to pan if needed for next batches. While potatoes cook mash avocado with a fork. 

4. Poach your eggs (I use handy egg poacher). Click here for a good tutorial if you don’t know how to poach eggs or don’t  have an egg poacher.

5. Top patties with mashed avocado and poached eggs. Sprinkle with sea salt, pepper and garnish with chives and parsley.

Yield 7 patties.

Advertisements

Red Velvet Protein Donuts

Happy Valentines Day ❤ Protein donuts for the win! I used beet juice to get the red hue in these beauties 🍩

Recipe:

Red Velvet Protein Donuts

 

Ingredients:

•½ Cup whole wheat pastry flour (can sub oat, buckwheat, all purpose, etc.)

•½ Cup LeanFit All-In-One protein powder (can sub plant based protein powder)

•1 tsp baking powder

•½ tsp cinnamon

•¼ Cup unsweetened applesauce

•3 Tbsp beetroot juice

•¼ Cup VitaFiberIMO syrup (can sub honey, maple syrup, etc.)

•½ tsp pure vanilla extract

•1 Tbsp coconut water (can sub milk of choice or water)

•1 tsp apple cider vinegar

 

Method:

Preheat oven to 350ºF. Grease donut *pan. Combine all dry ingredients in large bowl.  In separate bowl whisk together all wet ingredients and add to dry, stir until just combined.  Place batter into large Ziploc bag and cut the corner to pipe into donut pan. *Bake as per notes below. Let cool completely before icing.  

 

*Notes: Yield 16-18 mini donuts or 6-8 large donuts – Baking time for mini donuts is about 8 minutes and for large donuts about 10-12 minutes.

 

Donut toppings: For half I used just plain melted coconut butter and for the other half I used equal parts of coconut oil & cacao powder and added VitaFiber syrup to my sweetness liking (can sub honey, maple syrup, etc.) and then sprinkled with freeze dried raspberries right away. Feel free to use whatever you desire.