Gluten-Free Crispy Potatoes With Poached Egg & Sauteed Kale
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A gluten-free recipe for a lovely easy-like-Sunday-morning brunch.
Serves: 1
  • 1 red or white potato
  • 1/2 small sweet yellow onion finely chopped
  • 2 handfuls of chopped kale
  • 1 egg
  • 2 cups of water
  • 5 tbsp of grape seed oil
  • 2 tsp of fresh lemon juice
  • sea salt
  • pepper
  1. To make the crispy potatoes -- spiralize one potato using a turning slicer, or finely slice or grate a potato with a Japanese mandolin or grater.
  2. Heat-up an iron skillet or medium sized pan on medium/high heat. Add 4 tbsp of grape seed oil. Make sure the oil is evenly distributed. Add the spiralized potatoes to the pan, and immediately add the chopped onion on top. Using cooking tongs, fold the onion into the potato. Add two generous pinches of salt and pepper.
  3. With a spatula, press the potato down -- you want the flatten out the potato to make sure that it sticks together. Cook the potato until it is browned on the bottom.
  4. Once the potato is brown on one side, flip the whole thing over in one piece. Cook the other side of the potato nest until it is browned. It will take approximately 8-10 minutes to cook the potato. If the heat is too high, lower it. You want to cook the potato, slowly. You don't want to eat raw potato!
  5. After 8-minutes, taste a small portion of the potato to test if it is ready.
  6. To poach an egg, bring a small pot of water up to a boil. Once boiling, turn the heat all the way down to the lowest temperature. Crack an egg into the hot water, and cook it for 6-7 minutes. Remove the egg from the hot water using a slotted spoon.
  7. To make the sauteed kale, heat-up a pan to medium heat. Add 1 tbsp of grape seed oil. Add the chopped kale, and saute it for 4-minutes. Add a pinch of salt, some pepper, and a squeeze of fresh lemon juice.
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