Sunday, October 31, 2010
Egg with Zucchini-Potato Cake
This quick breakfast looks fancy but was really easy to make. All you need is a ring mold and a box grater. I used some of the tomato sauce I made for the clams the other day for a garnish and because ketchup wasn't sexy enough for this presentation.
Zucchini Potato Cake
2 oz vegetable oil
1 medium zucchini, grated
2 medium potatoes, peeled and grated
salt and pepper
Using a box grater, grate the zucchini and the potato. Use a salad spinner or lay the grated potato and zucchini on some paper towel to absorb the natural moisture. Once dried a bit mix the two together well. Start a large sautee pan on medium and add the oil. Add the zucchini and potato mixture and stir it up. Once cooked through a bit, form it into a single piece, like a hash brown, and let it get golden on one side. Flip it and let it get golden. Thats it.
I toasted a piece of rye bread and then buttered it. I used a ring mold to cut the bread into a perfect circle, this will be the base. I then used the same ring mold to cut a circle out of the potato and zucchini cake and placed that on the bread. Finally, I cooked an egg sunny side up and used the ring mold to cut a perfect circle from that as well. I warmed the tomato sauce and put two swipes on the plate. Add a bit of basil for garnish and you have a great looking breakfast in the same time as it takes to make a sloppy looking breakfast. Enjoy!