Sweet Potato Pancakes and Scrambled Eggs with Wilted Spinach

Sweet Potato Pancakes and Scrambled Eggs with Wilted Spinach

Servings: 2

Equipment:

-          Frying pan (cast iron rocks!)

-          Cheese grater

-          Heavy spatula

Ingredients:

-          1 medium sweet potato

-          4 eggs

-          3-4 cups raw spinach

-          2-3 tablespoons finely sliced green onion

-          Salt & pepper

-          Olive oil

1.       Heat pan over medium heat.

2.       Grate sweet potato & press as much water out as you can with a kitchen towel.

3.       Put in a small bowl and add green onions.

4.       Add oil to pan.

5.       Break 1 egg into bowl with potato and onion and scramble.  Then mix with potato and onion and add salt to taste.

6.       Use a soup spoon to drop mixture into hot oil, making 4-6 pancakes.  Use spoon to flatten and spread mixture.

7.       Cook for 3 minutes or so or until you can see that the bottom is starting to turn golden.

8.       Flip and cook a couple minutes longer.

9.       Remove to a plate and keep warm.

10.   While pancakes are cooking, scramble remaining eggs.

11.   Keeping pan hot, add more oil if necessary.

12.   Add eggs and spinach at the same time and stir constantly, keeping eggs from browning too much.  Add salt & pepper to taste.  Remove eggs when cooked through and continue to cook spinach until it reaches desired wiltedness (I don’t think that’s actually a word, but you know what I mean!).