Bacon + leeks + potatoes + eggs… uhhh HELLO BRUNCH.
I just love it when brunch smacks me in the face. Weird statement? Totally but… I seriously love it when you eat something and it’s just SO brunchy! Did I just sound like a total hipster millennial right there?!
“Oooh my godddd I loooove brunchhhhhh and avocaaadooo toastttt and man bunssss etc etc etc…” HA.
Okay, I really don’t think I sound like that, even though I do love all those things… whoops 🙂
But I do freaking love brunch (like every other person). Honestly though, I don’t eat it as much as I’d like since it usually involves somewhat unhealthy foods and day drinking. SO when I can, I serve brunch for dinner, which is exactly how Tom and I enjoyed these lovely bacon and leek potato cakes with some oh so yolky poached eggs and spicy jalapeño salsa verde.
Drool.
You know what else I think is like super cool and totally IN these days? YOLK PORN.
I will never understand people who like their egg yolks cooked hard… with the exception of pregnant women because that’s risky for the babes and when eating a hard boiled egg because uh, duh… it’s hard boiled. BUT EVERYONE ELSE who likes hard egg yolks, you are weird. A runny yolk is basically gold. LIQUID DELICIOUS GOLD. Clearly, I like to drench all my food in this magical golden yolk business especially these bacon and leek potato cakes. They were just screaming for some yolk porn action.
Dirty? Kinda.
You like it.
p.s. I love watching Gordon Ramsay poach an egg…
Enough about egg yolks though, let’s discuss these potato cakes. The base is diced buttery yellow potatoes combined together with crispy bacon chunks, caramelized leeks, minced garlic, sea salt, freshly cracked black pepper, smoked paprika, and minced parsley. Then we use an egg plus some rice flour (hey hey gluten free!!) to hold everything together! Fry up the potato cakes in some olive oil then serve over a bed of greens (I used arugula because I just love its peppery taste) topped with a fabulous poached eggs and some spicy jalapeño salsa verde… SO GOOD.
Recipe time? Or do you want to listen to Gordon Ramsay talk about cooking? So sexy.
Ingredients
- 2/3 lb thick bacon (about 6 thick cut bacon slices), diced
- 2 cups thinly sliced leeks (from about 1 large leek)
- 2 garlic cloves, minced
- 1 lb yellow potatoes, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 large egg
- 1/3 cup minced parsley
- 1/2 cup + 3 tablespoons rice flour (can sub all-purpose flour if not gluten free), divided
- 1-2 tablespoons olive oil, for frying if needed
- 2-3 oz arugula
- 6 poached eggs (how to poach egg here)
- 1/2 cup salsa verde (I used Mrs. Renfro's hot jalapeño green salsa)
Instructions
- Cook diced bacon in a large skillet over medium heat until crispy (about 10-12 minutes), stirring often. Once cooked to your liking, remove bacon chunks with a slotted bacon and place on a paper towel lined plate to absorb excess grease.
- Add garlic and leeks to the same skillet with bacon grease then sauté over medium heat for 3-4 minutes or until leeks are soft and garlic is fragrant. Add potatoes, sea salt, pepper, and paprika then stir to coat. Cover and cook 15-18 minutes or until potatoes are soft and pierce-able with a butter knife, stirring occasionally.
- I would begin the egg poaching process at this point while you’re waiting for the potatoes to cook.
- To a large bowl, add the egg, minced parsley, and 1/2 cup rice flour then whisk to combine (and break the egg yolk). Next, add in the potato/garlic/leek mixture and the crispy bacon chunks. Stir to combine using a wooden spoon, making sure to mash some of the potatoes up. Form mixture into 6 patties. Place the remaining rice flour (3 tablespoons) in a low bowl. Lightly dredge the patties in the rice flour to gently coat the outsides.
- Add 1 tablespoon olive oil to the large skillet from above (if needed, there could still be bacon grease left over). Heat oil over medium then fry each patty 6-8 minutes per side or until lightly golden and crispy. Repeat until all the potato cakes are cooked.
- Assemble: Add handful of greens to a small plate then top with a potato cake, poached egg, and salsa verde. Repeat with remaining ingredients then ENJOY. Preferably with a mimosa or bloody mary!
… I really just love Gordon Ramsay’s voice. Happy Thursday!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your spaghetti squash taco bowls in action. Peace, friends!
– a
p.s.s. other awesome brunch options here, here, and here!
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