Potato Pancakes Over Baby Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Prevention Magazine Ingredients:
2 cup lumpy mashed potatoes (see smashed potato recipe) |
2 eggs |
1/4 cup onion, finely chopped |
1/4 tsp red pepper flakes |
8 cups baby greens |
1 tbsp white wine vinegar |
1 tbsp olive oil |
1/2 tsp dijon mustard |
1/2 cup cherry tomatoes, halved |
1/4 cup cheddar cheese, grated |
Directions:
1. In a large bowl combine potatoes, eggs, onion, and red pepper flakes.
2. Coat a large nonstick skillet or griddle with cooking spray and meat to medium high. Spoon 1/4 cup of potato mix onto pan. Repeat with 7 more mounds. Cook 15 minutes, turning once halfway through, until golden brown. Transfer to plate and keep warm.
3. Evenly divide green among 4 plates. In a medium bowl, whisk vinegar, oil and mustard. Add tomatoes. Drizzle over greens. Top each plate with 2 pancakes and sprinkle with cheese.
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