I hope this post finds you well and just in time for the weekend. Why? Because big breakfasts are what my weekends are all about and precisely where these Potato Patties With Egg and Asparagus were born. I rarely eat any breakfast during the week. I’m not sure when that happened, but it did and I know, it’s not a great routine to get into, but so it goes. Let’s forget about Monday through Friday and focus on the weekend, which is when you’ll be making this eggy, garlicky, asparagussy (<quite proud of that made up word) goodness. There’s something about layering food that makes it taste that much better to me. I like grabbing a little of everything in each yummy bite. I know I could do that if these three ingredients were all sitting side-by-side on the plate, but it just takes the fun out of all of it. I want everything snuggled together ready to be devoured in under a minute’s time. This potato, egg and asparagus breakfast is extremely simple. If you haven’t ever cooked a thing, try making this. Everyone can make eggs, right? Can you use a spatula? Do you know how to shake a salt shaker? Sweeeeet! That means you can also impress your family with this super tasty take on breakfast.
- 2 big potatoes (each potato makes two patties)
- 1 tbsp olive oil or coconut oil
- 4 eggs
- handful of asparagus
- 3 garlic cloves
- salt + pepper
- Pour a tablespoon (no need to actually measure) of oil into a large frying pan and turn the heat onto medium-low.
- Peel and shred the potatoes using a grater.
- Grab a handful of shredded potato. Hold it over the sink and squeeze it tightly between your palms to get rid of the excess water. (There's probably a more civilized way to squeeze out the excess water, but this is my uncivilized way.)
- Flatten the chunk of potato into a patty and put it in the pan. The oil should be nice and hot by now. Repeat the squeezing and patty forming with the rest of the shredded potatoes before you add them to the pan.
- Sprinkle some salt and pepper on top of eat potato patty.
- Put a timer on for eight minutes. DO NOT touch your potatoes until the timer rings, unless of course your burner is ungodly hot and burning your potato patty but it shouldn't be, it should be on medium-low and doing just fine.
- After eight minutes is up, check the underside of your patty for desired brownness then flip them over and leave them alone for another eight minutes or so.
- While your potato patties are cooking, use a potato peeler to thinly shave your asparagus. You want about a cup (not packed down) of asparagus shreds.
- Turn a small sauce pan on to medium-low heat and drop in a teaspoon or so of coconut oil.
- Finely chop three cloves of garlic and add it to the coconut oil.
- Toss in the asparagus strings and gently stir every couple minutes.
- After about five minutes, remove the garlicky asparagus from heat.
- By this time your potato patties should be finished up. Remove them from the pan and crack four eggs into it. The pan should already be greased enough from the potato patties.
- Sprinkle some salt over the eggs and cook to desired yolk consistency.
- Layer the egg on the potato patty and top with a little nest of garlic asparagus and enjoy!
- If you're feeling cheesy, top with a little sprinkle of fresh parmesan.
If you’re tired of the ol’ bacon, eggs and toast for breakfast, give this a whirl. If you’re tired of making breakfast in general, print this baby out and hand it to your partner. See how that goes over. The combination of crispy brown potatoes with drippy eggs and garlicky asparagus is sure to put you into a nice little food coma and let’s be honest, that’s where we all belong on the weekends.