Lobster and Egg Served Over a Potato Pancake

Breakfast is probably our favourite meal of the day.

I’m an early riser. Loki (my kitty) likes to be fed by 7am and wakes me up regardless of whether it is a day I can sleep in. (Loki purrs loudly to wake me up, it’s really cute. If I don’t wake up, she will paw my hair, which is my least favourite way to wake up). Bryan, on the other hand, prefers to stay up late. Loki likes to stay up late with him, snuggled in his lap while he is at the computer working. Luckily for us, these diverse schedules both work for graduate students.

Loki would like some breakfast too, please!

That said, our “breakfast” times do not frequently coincide. So, we enjoy breakfast meals at any time of the day. Actually, not that long ago I learned of the mash-up word “brinner” meaning breakfast foods served for dinner. The word hasn’t made it into our regular vocabulary yet, but I can see if happening sometime soon.

The recipe I’m sharing with you today is one that I made for a weekend brunch. It felt like it took quite a while to make… but it was worth the wait!

What is your favourite meal of the day?

Lobster and Egg Served Over a Potato Pancake

Potato Pancake

• 1 ½ cups shredded potatoes  – approximate cost $1.00
• 1 egg  – approximate cost $0.30
• 1 teaspoon sea salt  – approximate cost $0.05
• 1 teaspoon black pepper  – approximate cost $0.05
• 1 teaspoon grapeseed oil  – approximate cost $0.05
• 1/3 cup all-purpose flour  – approximate cost $0.25
• 1/3 cup whole wheat flour  – approximate cost $0.25

Toppings

• 4 eggs, cooked sunny-side up or over-easy  – approximate cost $1.20
• ½ cup cooked lobster, shredded  – approximate cost $7.00
• ½ cup cheddar cheese, shredded  – approximate cost $2.00
• 2 green onions, sliced  – approximate cost $0.15
• 1 large sweet onion, sliced  – approximate cost $0.60
• 2 cloves garlic  – approximate cost $0.10
• 1 teaspoon grapeseed oil  – approximate cost $0.05

Method

1. Cook the onion and garlic toppings.
   1. Preheat a frying pan and add a ½ teaspoons of the grapeseed oil.
   2. Add the sweet onion slices and cook for about 10 minutes, stirring frequently.
   3. Add the garlic and cook until fragrant.
   4. Make the potato pancakes.
      1. Combine the sea salt, black pepper, all-purpose flour, and whole wheat flour in a large mixing bowl.
      2. Add the shredded potato and egg.
      3. Mix until well-combined.
      4. Preheat a frying pan and add the grapeseed oil.
      5. Add ¼ cup of the potato pancake mixture.
      6. Press the mixture down until it is about 1cm thick.
      7. Cook until golden.
      8. Flip.
      9. Cook until golden and cooked through.
      10. Set aside.
      11. Repeat steps e-j until the mixture is used up (makes about 4 pancakes).
      12. Cook the eggs (ours were sunny-side up, but over-easy would be awesome as well).
      13. Place a potato pancake on a serving plate.
      14. Top with lobster, onion and garlic mixture, cheddar cheese, egg, and green onion slices.
      15. Serve warm and enjoy!

Makes 4 servings (approximate cost: $3.25 per serving).

Wednesday Link Parties

• What’s Cooking Wednesday (hosted by Turning The Clock Back, and Confessions of an Overworked Mom)

• Whole Foods Wednesday (hosted by Katie from This Chick Cooks)

• Cast Party Wednesday (hosted by Lady Behind the Curtain)

• Allergy Free Wednesdays (hosted by Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, Tessa The Domestic Diva, The Willing Cook, Gluten Freely Frugal, and Whole New Mom

• Whatcha’ Whipped Up Wednesday (hosted by DJ’s Sugar Shack)

• Wednesday Whatsits (hosted by White Lights on Wednesday)

Posted by Amber on March 13, 2013

https://thecookssister.wordpress.com/2013/03/13/lobster-and-egg-served-over-a-potato-pancake/