Posted by Caveman Cooking on February 5, 2010
3/4 Cup Leftover Mashed Potatoes
1 Large Egg
1/2 Tbsp Butter
3 Tbsp Vinegar
4 Cups Water
Bring water and vinegar just to a boil, then lower flame to keep the water gently moving, just under a boil.
HINT #1: Proper water temperature is key to getting a good free-boiled poached egg. Water temp should be about 170° to 190°, depending on altitude.
When water is ready, melt butter in a skillet or fry pan.
Take leftover mashed potatoes and form into a ball. Should be just under the size of a baseball.
When butter is ready, place potato ball into pan. With a spatula, flatten the ball into a patty about 1/2 inch to 3/4 inch thick. Allow to cook undisturbed over a medium flame. About 5-6 minutes.
When potato patty is golden brown, gently flip over and cook other side to same doneness. When done, remove from pan with spatula and place onto plate.
As soon as you flip the patty it’s time to start poaching your egg. Crack the egg and then gently, slowly and smoothly ease the egg into the sub-boiling water. It should immediately sink and start to form. If necessary, use a slotted spoon to very gently coax the egg into shape. Soon after the egg will start to float and continue to cook in it’s final shape. Egg should be done in about 3-5 minutes.
HINT #2: Remember, water boils at a lower temperature at higher altitudes, but the eggs take longer to cook.
When egg is done, gently remove it from the water with a slotted spoon. Gently shake the spoon to make sure all water is drained away.
Gently place on top of potato patty, salt and pepper to taste, and serve.
This time around I served it along side a warmed leftover Korean Pork Chop (Daeji Galbi) and doused it in some Tapatio Sauce. Next time, I think I’ll try a Hollandaise Sauce for a Poachtato Benedict.
HINT #3: I have obviously given you the recipe for just one Poachtato. To make more, just increase ingredients proportionately, except for water and vinegar. You should be able to poach several eggs simultaneously, and numerous overall, with the amounts already prescribed.
Prep Time = 10 minutes
Cook Time = 10 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.