Paleo Recipe: Beet & Sweet Potato Pancake with Fried Chicken and Saffron Hollandaise

Nutrition-3If you’ve explored this blog at all, the fact that I love making breakfast shouldn’t be a surprise. I live for the weekends when I have time to make delicious, healthful meals with interesting ingredients. Experimenting with food is by far my favorite weekend activity!

This weekend, I had a couple breakfasts in mind, and on Saturday I kicked off the breakfast party with an awesome beet-sweet potato pancake with fried chicken, scrambled eggs and saffron hollandaise.

I used fried chicken left over from making Primal Palate’s Orange Chicken Friday night (the recipe made a lot of chicken and I set some aside without sauce Friday night to use for other meals). But you could really use any kind of meat with this (ham would be great!), or could go without meat all together. Try adding other veggies to make it your own!

The beet & sweet potato pancake made a great base for the eggs, and my first attempt at using saffron (seriously- who has the money to buy this stuff more than a couple times a year?!) came out exactly as I’d hoped.

This would be a pretty easy breakfast to make for a brunch party– and definitely something that sounds fancy and impressive 🙂

Sweet Potato and Beet Cake 3

Here’s how you can make this in your kitchen (makes two servings):

For the potato pancake:

  • 1 small sweet potato (about 4 inches long), peeled
  • 1 medium beet (about 3 inches in diameter), peeled
  • 2-3 tbsp ghee (or other cooking fat)
  • 1/2 tsp chili powder
  • 1/4 tsp seasoned salt
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 2 tbsp arrowroot powder
  • 1 egg, beaten

1. Using a food processor (or grater), grate the sweet potato and beet into thin shreds. Place these in a large mixing bowl and add the chili powder, seasoned salt, garlic powder, salt and pepper. Mix to combine. Add the arrowroot powder and egg to the bowl and mix to combine.

2. Put the ghee in a medium sauté pan (about 9 inches across) over medium-high heat. Press the potato mixture into the pan and spread out, forming a thin potato pancake. Cook over medium-high heat for about 3-5 minutes on each side (you will need to watch this carefully- I accidentally burned one side!). The easiest way to flip the pancake is to use a plate, placing the plate into the pan, on top of the pancake and flipping the pan over, transferring the pancake to the plate. Then just slide the potato pancake back into the pan, with the uncooked side down.

3. The potato pancake should be crispy on both sides, and soft in the middle. When the pancake is done, slide it onto a plate and wrap the plate in tinfoil to keep warm.

For the hollandaise:

  • 3 egg yolks
  • 2 tbsp butter, melted
  • pinch of saffron (saffron looks like thin threads)
  • 1 tsp lemon juice
  • 1-2 tsp water
  • salt and pepper, to taste

1. In a small bowl, combine the butter with the pinch of saffron, lemon juice and water (start with 1 tsp water). Let this mixture sit to let the saffron flavor permeate the butter.

2. Place about 1-2 inches of water into a small saucepan and bring the water to a boil. Place the egg yolks into a small heat-safe bowl and put the bowl on top of the saucepan (you do not want the bowl to touch the water). Cook the egg yolks over the boiling water, whisking continuously, until they begin to thicken (about 2 minutes).

3. Remove the bowl from the boiling water (turn the stove top down to low heat to keep the water warm) and whisk in the butter mixture. If your sauce seems too thick, add in another teaspoon of water. Add in the salt and pepper to taste.

4. To keep warm, place the bowl back on the pot of warm water (stir occasionally to make sure the sauce does not separate or get too thick). You can always add more water if you need to thin out the sauce.

*Note: if you do not have saffron and don’t want to buy it, any spice will do! I’ve made hollandaise sauce with paprika, chili powder and even fresh tarragon.

For the assembly:

1. To prepare your dish, slice the potato pancake into quarters, and arrange two quarters on each plate. If you’re using meat (like we used fried chicken), place the meat on top of the potato pancake.

2. Make some eggs how you like them (we tend to make scrambled egg whites when making hollandaise to put the leftover whites to good use!) and top the potato pancake with the eggs. Then spoon the hollandaise on top of the pile of goodness. We adding some chopped scallion as a garnish, but any fresh herb would do.

3. Eat and enjoy! This was seriously amazing and kept us full for hours!

Sweet Potato and Beet Cake

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