===PANCAKES ===
1 1/4 lb All-purpose potatoes -; (2
-large)
1/2 c Chopped scallions; including
-green tops
1 tb Flour
1/2 ts Baking powder
1 lg Egg; beaten
3 tb Finely-chopped fresh
-cilantro or basil
1 ts Minced fresh oregano
(or 1/2 teaspoon dried
-oregano)
2 ts Minced fresh garlic
3 tb Minced red bell pepper
1/2 ts Crushed fennel seed
Salt; to taste
Freshly-ground black pepper;
-to taste
Vegetable oil; for frying
=== TOMATOES AND EGGS ===
6 lg Tomato slices
5 tb Softened butter
6 Eggs
1 tb Minced shallots
3 tb Red wine vinegar
2 tb Mixed fresh chopped herbs
(such as parsley; tarragon,
-chives)
Boil or microwave the scrubbed, unpeeled potatoes until almost done. They
should be very firm. Cool, and peel potatoes. Coarsely grate into a mixing
bowl and add remaining ingredients (except oil) and mix gently but
thoroughly. Divide mixture into 6 portions and form into slightly flattened
pancakes and saute in oil until golden brown on both sides. Keep warm while
you prepare the tomatoes and eggs. Saute the tomatoes in 2 tablespoons
butter over moderately-high heat for a minute or two to heat through. Place
on top of pancakes. Wipe out pan and saute eggs quickly in one tablespoon
butter until edges are just beginning to brown but yolk is still soft.
Place eggs on top of tomatoes. Add remaining 2 tablespoons butter, shallots
and vinegar to pan and boil over high heat to reduce slightly. Stir in
herbs and season with salt and pepper. Pour sauce over eggs and serve
immediately. This recipe yields 6 servings.
Yields
6 servings