Boxty with Cabbage and Poached Egg
Directions
- For the boxty squeeze excess moisture from grated potatoes.
- Combine flour, parsley, mashed potatoes, salt, pepper, and gated potatoes in a bowl.
- In a sperate bowl whisk egg and milk. Then combine this with the potato mixture.
- Heat olive oil in sauté pan over medium-high heat.
- Form potato mixture into 2-inch patties and cook in oil for 3-4 minutes per side until golden brown.
- Remove from pan and drain excess oil on towel. Then serve.
- Heat olive oil in sauté pan over medium heat and add cabbage, onions, salt, and pepper. Cook for 10-15 minutes then reserve.
- Bring water and vinegar to a boil. Crack the eggs into the water to poach.
- Place cabbage on top of boxty followed by bacon then poached egg and serve.
Ingredients
- 3 cups Peak Fresh Produce® Cabbage, shredded
- 1/2 cup Peak Fresh Produce® Onion(s), Yellow, julienne
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp Roma® Oil, Olive
- 1 dz Nature's Best Dairy® Egg(s)
- 1 gl water
- 1 1/2 cup West Creek® white vinegar
- 12 ea Ridgecrest® Bacon, Applewood Slice(s), cooked
- 1 1/2 cup Peak Fresh Produce® Potato(es), Russet, grated
- 1 cup Peak Fresh Produce® Potato(es), Russet, cooked and mashed
- 1 cup Roma® All-Purpose Flour
- 2 tbsp Peak Fresh Produce Parsley, minced
- 1 ea Nature's Best Dairy® Egg(s)
- 1 tbsp Nature's Best Dairy® Milk
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 1/4 cup Roma® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
