A fun and versatile dish that can be served as a breakfast side or a base for eggs benny, or on it’s own with sour cream and chives.
Equipment
- Mixing bowl
- Heavy bottomed skillet
- 1.5 lbs Little Potatoes (this recipe uses Little Purely Purples™, but you can use any kind you like)
- 3 Tbsp potato starch
- 2 eggs, beaten
- (To taste) salt and pepper
- 1 Tbsp red wine vinegar
- 3 Tbsp oil
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Instructions
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Step 1
Grate potatoes onto paper towel or a clean kitchen towel. When finished squeeze out excess moisture.
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Step 2
In a mixing bowl combine beaten eggs, starch, salt and pepper, and vinegar.
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Step 3
Fold in grated potatoes until combined. In a heavy bottomed skillet over medium-high heat carefully add desired amount of potato mixture and press down gently with spatula to flatten.
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Step 4
Do in batches if necessary depending on the size of your pan. Fry 3 to 5 minutes until golden brown then flip and cook the other side.
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Step 5
Remove to paper towel to soak up excess oil before serving.
