Whole 30 Potato Cake with Poached Egg and Hollandaise Sauce

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This savory and filling breakfast is perfect for a Saturday or Sunday morning. The best part of this dish is that every part of it is Whole 30 compliant. While I chose to add a poached egg and hollandaise sauce to my potato cake, it would also pair with Whole 30 "sour cream" for lunch or dinner!

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Ingredients for potato cake (makes 1 large cake):

  • 1/2 potato
  • 1/2 egg
  • 1/2 tablespoon ghee
  • 2 tablespoon almond flour
  • unsweetened almond milk to taste
  • green onion to taste
  • red chili flakes to taste
  • salt and pepper to taste

For poached egg:

  • 1 egg

For hollandaise sauce:

  • 1 egg yolk
  • 1 squeeze of lemon juice
  • dash of cayenne pepper

Directions:

1. Cut potato into chunks and let cook in boiling water for about 12 minutes, until soft. Drain potatoes and add a couple tablespoons of almond milk, 1/2 tablespoon ghee, salt, and pepper to taste. Use an immersion blender to blend potatoes. Add more milk if needed to reach consistency you like.

2. Add egg, green onion, and almond flour to mashed potatoes and stir to combine. Pour batter onto greased pan and cook on medium for 4-5 minutes on the first side, flip, and 2-4 minutes on the other side. 

3. While potato cake begins cooking, make your poached egg and hollandaise sauce. Boil water in small pot, turn down to a simmer, and crack egg carefully into the pot, and cook for three minutes.

4. For hollandaise, combine egg yolk, a squeeze of lemon, and a dash of cayenne and cook in a bowl over simmering water for about five minutes or until you reach consistency you like. Stir sauce as continuously as you can.

5. Top potato cake with poached egg, hollandaise sauce, and chopped green onion for garnish. Add a side of bacon if you're really feeling fancy! 

 

Notes:

  • You can add some ghee into your hollandaise sauce, but I personally like mine without.
  • Keep in mind hollandaise sauce will continue to thicken when done, so don't overcook. In fact, I under-cook mine just a little because I know it will thicken up. For this recipe especially, I like the hollandaise sauce a little more runny than usual, because it contrasts nicely with the consistency of the potato cake.
BreakfastBethany Larson