"Please Don't Tell My Rabbi" Eggs Benedict

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
3 servings
Level:
Easy

Ingredients
  • 1 large russet potato, grated, squeezed to drain excess liquid
  • 1/2 white onion, grated
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Kosher salt and fresh cracked pepper
  • Vegetable oil
  • 1 tablespoon olive oil
  • 8 ounces fresh chorizo
  • 1 tablespoon butter
  • 3 eggs
  • BBQ sauce, for serving
Directions

Preheat the oven to 300 degrees F.

Start by making your latkes. In a large bowl, mix together the potatoes, onions and egg. In another bowl, mix together the flour, baking powder and some salt and pepper. Combine both wet and dry.

In a heavy-bottomed shallow pot, heat enough vegetable oil to fill the pot one-quarter from the bottom. Once the oil is hot, drop in tablespoon amounts of the potato mixture and flatten with a spatula. Cook until golden brown, about 3 minutes per side. Remove from the oil and season again if necessary. Keep warm.

In an oven-safe nonstick saute pan over medium heat, add the olive oil and chorizo. Using a wooden spoon, break the chorizo up and cook until fully cooked through. Remove the chorizo to a bowl. Place the pan back over the heat, add the butter and melt. Cracks the eggs in the hot buttered pan and then transfer the pan to the oven. Bake until the whites are firm. Season with salt and pepper.

To assemble, layer first the latke, then top with some chorizo, followed by 1 fried egg. Then finish with your favorite BBQ sauce. Serve immediately!

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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