Paleo Sweet Potato Pancake Sandwhichs Recipes

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PALEO SWEET POTATO PANCAKE SANDWHICHS



Paleo Sweet Potato Pancake Sandwhichs image

This is a working recipe that I'm Paleofying from a Bobby Flay original. I will continue to update the recipe til I'm happy with it and welcome feedback!

Provided by MissAli

Categories     Breakfast

Time 50m

Yield 4 Breakfast Sandwhiches, 4 serving(s)

Number Of Ingredients 12

sea salt & freshly ground black pepper, to taste
1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
1/2 small onion, finely grated
1 tablespoon almond flour
2 green onions, thinly sliced (dark green and light green parts only)
unsalted clarified butter, for frying
coconut oil, for frying
3 tablespoons distilled white vinegar
4 large eggs
8 ounces baked ham, thinly sliced
smoked paprika, to taste

Steps:

  • For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
  • Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and almond flour, and mix until combined. Fold in the green onions.
  • Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
  • For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
  • One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
  • To serve: Put the pancakes on a serving platter. Top 4 of them with a few slices of ham and a poached egg. Season with smoked paprika, salt and pepper. Top with another pancake to make sandwiches.

Nutrition Facts : Calories 226.6, Fat 10.4, SaturatedFat 3.5, Cholesterol 308.5, Sodium 987.2, Carbohydrate 8.5, Fiber 1.3, Sugar 2.2, Protein 22.8

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