Potato Patties With Egg and Asparagus
2 big potatoes (each potato makes two patties)
1 tbsp olive oil or coconut oil
4 eggs
handful of asparagus
3 garlic cloves
salt + pepper
Pour a tablespoon (no need to actually measure) of oil into a large frying pan and turn the heat onto medium-low.
Peel and shred the potatoes using a grater.
Grab a handful of shredded potato. Hold it over the sink and squeeze it tightly between your palms to get rid of the excess water. (There's probably a more civilized way to squeeze out the excess water, but this is my uncivilized way.)
Flatten the chunk of potato into a patty and put it in the pan. The oil should be nice and hot by now. Repeat the squeezing and patty forming with the rest of the shredded potatoes before you add them to the pan.
Sprinkle some salt and pepper on top of eat potato patty.
Put a timer on for eight minutes. DO NOT touch your potatoes until the timer rings, unless of course your burner is ungodly hot and burning your potato patty but it shouldn't be, it should be on medium-low and doing just fine.
After eight minutes is up, check the underside of your patty for desired brownness then flip them over and leave them alone for another eight minutes or so.
While your potato patties are cooking, use a potato peeler to thinly shave your asparagus. You want about a cup (not packed down) of asparagus shreds.
Turn a small sauce pan on to medium-low heat and drop in a teaspoon or so of coconut oil.
Finely chop three cloves of garlic and add it to the coconut oil.
Toss in the asparagus strings and gently stir every couple minutes.
After about five minutes, remove the garlicky asparagus from heat.
By this time your potato patties should be finished up. Remove them from the pan and crack four eggs into it. The pan should already be greased enough from the potato patties.
Sprinkle some salt over the eggs and cook to desired yolk consistency.
Layer the egg on the potato patty and top with a little nest of garlic asparagus and enjoy!
If you're feeling cheesy, top with a little sprinkle of fresh parmesan.
Recipe courtesy of LiveSeason.com
