Sweet Potato Cakes and Eggs

StartFragment"Great men are forged in fire. It is the privilege of lesser men to light the flame" -Doctor WhoEndFragment

Ever since moving in with my mom last year, my things have been sitting in storage. My couch and TV found a new home with my sister and her husband, but other than that, all of my things (my books! my beautiful books!) have been living in boxes for over a year now. I constantly count down the days until I can see them all again and enjoy the pleasure of re-shelving them. There's a decent change I will spend weeks just staring at them all when that's done.

Who are we kidding? I did that anyway.

Do you know what my biggest expense has been every time I've moved? You got it, books. When I moved to Wisconsin I spent $1000 shipping them to my new apartment. The rest of my things fit in a suitcase which I checked on the plane...true story.

Anyway, this is not a story of my sorely neglected books. It's a story of my kitchen tools. Some appliances, like the Kitchenaid, were packed separately and were therefore easy to get ahold of. Others, like box graters and the like, are still living in a box labeled "kitchen" somewhere. In some ways I am deprived of my baking necessities, but in others I'm spoiled. My mom has a way better Crockpot than I do. She has a food processor, while I do not. SO I'm making the best of things.

That leads me to the recipe for today. I would like to take this moment to aplogize to my best friend's grandma: This is not a latke, i will not pretend it's a latke, I will not even call it a latke. Ok, without my grater I was forced to throw my chunks of sweet potato in the food processor for "shredding" which really just made it into smaller chunks.

Mixing the ingredients together, pan frying it, and then topping it with an egg I was hestitant the entire time. Let me tell you... These turned out AMAZING! The flavor and texture were incredible and I'd make these for a treat every sunday. It was quick (because of the processor), easy (because all the ingredients get dumped in at once), and taste like heaven. and what's more, whole30 approved.

In all honesty, when I get my grater out of storage, I'll be trying this again the proper way to see if it's much better. Probably crispier, but I'll let you all know.

Sweet Potato Cakes w/Eggs

Ingredients:

• 1 large sweet potato (peeled and grated or peeled and chopped in food processor)

• 1 large egg

• 1 tbsp chives

• 1 garlic clove, minched

• 1 tsp ground coriander

• 1 tsp ground tumeric (my recent obsession)

• 1 tsp chili poweder

• 1/2 tsp salt

Healthy fat for shallow-frying (I used coconut oil)

Eggs for serving

Spinach leaves, to serve

Instructions:

1. Combine sweet potato, egg, seasonings, and chives in a medium bowl. Mix with your hands

2. Heat frying pan over medium heat. Heap some cooking fat onto the pan and allow to melt (if using solid).

3. Using a spoon or hands add handfuls of mixture to the hot pan. Use your hands to compress and form into desired shapes (or use an egg shaper if you desire perfect rounds)

4. Cook 2-3 minutes on each side, or until golden.

5. Transfer to paper towel lined plate to drain some of the grease.

6. Keep an eye on the pan, if the oil gets to hot or black your cakes will come out black and burnt looking. Wipe with a paper towel and start over if you need to.

7. Place a small amount of cooking fat onto pan and fry eggs (I did over-easy).

To assemble: Place a small handful of spinach leaves on plate. Top with sweet potato cakes (I used 2 cakes for each egg), then top with fried egg and garnish as you see fit.

#paleo #whole30 #sweetpotato #brunch #breakfast #food