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
• 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
• 1 ripe large avocado, mashed
• Poached eggs 1 per patty
• Chives / parsley for garnish
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.
One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!
I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.
Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!
- 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
- 3 Garlic cloves, sliced in half
- 3 Whole star anise
- 2 Whole cloves
- ½ Cinnamon stick
- 10 Peppercorns
- 5 Cups Bone broth or whole30 approved broth
- 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
- ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
- 1 Cup Bok choy, chopped (alternate kale or spinach)
- ½ Yellow onion, thinly sliced
- ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
- 1 Medium Zucchini, spiralized or julienned
- Cilantro and lime for garnish
- Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
- Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
- Strain the broth removing all the spices and return broth to medium heat.
- Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop.
- Spiralize or julienne your zucchini and place into serving bowls.
- Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!
Hope you enjoy as much as I did. I had leftovers for lunch!