Tuesday, June 26, 2012

Mashed Potato Cake with Zucchini and Egg

 If you don't like eggs, stop reading right now!  If you DO like eggs, particularly with runny yolks that add depth and flavor (and protein!) to the foods you eat, continue on.

Today I had a smallish lunch and found myself to be starving by 3. I knew our cupboards were sort of bare and I wanted something quick and delicious.  My usual fallback at this point is egg in the hole.  However, that didn't sound good to me today.

So I ducked my head into the fridge to look at the cheese situation. It was dire. Instead, I saw leftover mashed potatoes, a zucchini on it's last legs and eggs.  I can make something from that right?

This dish was one of those things you might see someone on Chopped start out doing. Trying to mix together three things that don't always meet on a plate.  The potato cake was the only real experiment and it was delicious!  I liked the slight crunch from the potato cake and the runny egg and the additional texture from the vegetable.  If you need a snack, this is one to try!

For One

1 egg
1/2 small zucchini, sliced into thin half moons
scant 1/4 t lemon pepper
1/4 C mashed potatoes
a tiny bit of butter or oil

1. Heat a small skillet over high. Add the butter and melt it all over the pan. Form the mash into a small patty and place in the pan to one side. On the other side, add the zucchini and lemon pepper and stir to coat. Cook for 2-3 minutes until one side of the cake and zucchini is light brown.

2. Flip the cake and zucchini and cook an additional two minutes.

3. Clear a space in the pan. Break an egg into the pan and let cook until whites are opaque and yellow is cooked but still runny, about 1 1/2 minutes more.

4. Serve in a stack and break the egg to pour al over the potato.