The Fried Egg Potato Scallion Pancake Tomato Stack with Goat Cheese and Cilantro Pesto
- 5 eggs
- 1 large russet potato
- 2 scallions, thinly sliced into rounds
- 1 large tomato, ¼ “ thick on equator
- ½ bunch cilantro
- ¼ cup extra virgin olive oil
- 1 clove garlic
- 1 tablespoon pinenuts
- ½ oz. goat cheese
- 1 tablespoon vegetable oil
- 1 tables spoon olive oil
- Salt and pepper to taste
Grate potato, squeeze out excess liquid and add to a medium bowl. Combine with one egg, scallions, 1 teaspoon salt, and pinch of pepper. Heat a large skillet on medium, add vegetable oil and spoon potato mixture in small cakes into the pan. Cook until golden brown on each side, about 5 minutes per side. Meanwhile, pulse garlic in the food processor first by itself. Add cilantro, pinenuts, olive oil, and salt to taste. Blend briefly so that pesto is still rustic and chunky. Set aside. Heat a medium non-stick pan to medium, add olive oil and fry eggs. Season with salt. Stack egg, potato cake, then tomato slice and garnish with goat cheese and pesto.
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