Apple Bacon Sweet Potato Cakes With Poached Eggs

Okay this one is gonna be a quickie because this girl is sick. Almost said sicky but reeled it back in. Anyways...the original recipe for these use just regular white potatoes. However, since we don't use those, I used sweet potatoes! And they turned out wonderfully. If you're not confident in your potato cake flipping skills, feel free to make this more of a hash than a cake. This recipe was found on www.evilshenanigans.com.

http://www.evilshenanigans.com/2011/11/apple-bacon-potato-cakes-with-poached-eggs/ 

Ingredients:
Sweet potato cakes:

1 large sweet potato, peeled

1 medium Granny Smith apple, peeled and cored
1/4 medium onion finely chopped, about 1/3 cup
5 strips thick cut bacon, cooked crisp and chopped
2 tablespoons almond flour
1 egg
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Fat of choice, for frying

Poached eggs:

Water for poaching
1/2 tsp. apple cider vinegar
4 eggs

Instructions:

Sweet potato cakes:

Shred the sweet potato and apple. Either dry with a towel or use a salad spinner (the more exciting option). Combine all cake ingredients in a medium bowl (minus the oil). Place a non-stick skillet over medium heat and add two tablespoons of oil. Scoop golf ball sized scoops of the mixture into the oil and gently flatten them until they are no more than 1/4-inch thick. Cook until deeply golden on both sides, about 5 minutes per side. Drain on paper towels.

Poached eggs:

Bring a wide pan filled 3-inches deep with water to a simmer over medium heat. Add the vinegar and stir to combine. Break the eggs one at a time into the water. Immediately turn the heat down to medium low and poach until the eggs are your preferred level of doneness. For a very runny yolk poach for 2 minutes, for a firmer yolk poach for 3 to 4 minutes. Remove the eggs from the water with a slotted spoon to drain.

These are so delicious. If you're too afraid to attempt the poached egg, a fried egg will do just fine! Enjoy. =)

Becca