SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM

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Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
1/2 small Spanish onion, finely grated
1 tablespoon all-purpose flour
2 green onions (dark green and light green parts only), thinly sliced
Unsalted butter, for frying
Canola oil, for frying
3 tablespoons distilled white vinegar
4 large eggs
1/2 cup pepper jelly
8 ounces glazed baked ham, thinly sliced

Steps:

  • For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
  • Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
  • Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
  • For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
  • One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
  • To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

Suman Shivan shiv Prasad
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I can't wait to make these pancakes again!


Huzaifa Asif
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These pancakes are the perfect brunch food.


Loay Elias
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I made these pancakes for my vegetarian friends, and they loved them.


Mohammad imran
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I added some crumbled bacon to the batter. It was a great addition.


Petra Moldovan
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These pancakes are a great way to use up leftover mashed sweet potatoes.


Mutuma Edwin
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I didn't have any pepper jam, so I used regular jam instead. It was still delicious.


Kamran Kami dk
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I had a hard time getting the pancakes to flip without breaking. I think I might have needed to make them a little thinner.


Julissa Beltran
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These pancakes are a little too sweet for my taste, but my kids loved them.


Queen khalifa
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I'm not a huge fan of sweet potato, but these pancakes were surprisingly good. The green onions and pepper jam really balance out the sweetness.


Jacqueline Pelegela
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These pancakes are so easy to make, and they're a great way to start your day.


Grace Jean
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I love the sweet and savory flavor combination of these pancakes. The pepper jam is the perfect finishing touch.


Salman Don
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These pancakes are the perfect way to use up leftover holiday ham. They're also a great way to get your kids to eat their vegetables.


MD. Sojib
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I've made these pancakes several times now, and they're always a crowd-pleaser. They're easy to make and absolutely delicious.


Rudzani Tshilukwa
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These pancakes were a hit at our family brunch! Everyone loved the sweet potato and green onion flavor combination, and the poached eggs and holiday ham added a touch of elegance.