From the Little Yellow Kitchen

January 2nd, 2013

Crispy Sweet Potato Patties {topped with a fried egg}

by Lauren

These little guys are dangerous yet to die for. I’m pretty sure Chris swooped in and ate at least half of them before the rest were even finished cooking.

Actually I’m positive he did, at least he offered me the occasional bite as I continued flippin’ patties.

We whipped them up for a [very] late New Years Day breakfast. I tried to call Chrissy from my bed upstairs to order room service but was swiftly shot down up on requesting lobster hash.

I didn’t think that was such a crazy request but she had no problem informing me that the LYK was fresh out of lobster that morning.

These are seriously so simple to make. Grate the potatoes, squeeeeeze all the liquid out of the shreds, grate the onion, mix it up with an egg and some flour then fry it up!

Chris’s mom provided us with a hefty jug of vegetable oil a while back so I took it upon myself to test out my frying skills. Not too shabby, after the 5th patty.

I had to sweetly inform Chris, as a patty was half way into his mouth, that he can’t eat the pretty ones because they were for photos. Close call…

Crispy Sweet Potato Patties {topped with a fried egg}

Ingredients

1 large sweet potato, grated

1/2 small onion, grated

1 clove garlic, minced or grated

1 tablespoon flour

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon fresh black pepper

Green onion, thinly sliced for garnish

Canola or vegetable oil, for frying

Directions

Place shredded sweet potato in a bowl of cold water, drain completely and thoroughly dry the potatoes. 2 tablespoons of oil in a cast iron skillet. Combine sweet potato, onion, garlic, flour, egg, salt and pepper.

Form small balls (1-2 tablespoons) and squeeze any remaining liquid out of potatoes. Flatten completely and place in cast iron skillet (it should sizzle!). Fry 3-4 minutes on each side, until golden brown and crispy. Place on flattened paper bags to cool while

Crack egg in small non stick skillet and cook covered for about 2 minutes. Repeat with as many eggs as needed.

From the Little Yellow Kitchen,

Lauren

Posted in Breakfast, Recipes | 4 Comments »

Tags: breakfast, crispy, eggs, fried, recipe, sweet potato

August 23rd, 2011

Fried Rosemary & Greek Yogurt Hummus

by Chrissy

I’ve been on a mad hummus kick these days. I seems to be the perfect snack in the summer time!

A nice cool creamy snack served with bread, crackers or veggies just can’t be beat!

Seriously, if you have the tools (i.e. a can opener, food processor/blender, and hands) stop buying it and go make it. You can thank me later.

Follow these few simple steps:

Flash-fry the sprigs of rosemary for 45 seconds on each side. Reserve olive oil.

Combine the rest of the ingredients in the food processor, except for the rosemary leaves.

Then, once the desired consistency is reached (this can easily be adjusted by adding more water and or olive oil, if it is too thick or chunky), add the rosemary leaves.

Pulse 8-10 times and BOOM BABY, you have before you some pretty flavorful hummus.

I can assure you, that you will not find rosemary hummus in the stores. Such a delicacy. This version of hummus doesn’t require tahini, so if you take after me and went to open the pantry and realized you fresh out of tahini, then this will work great!

Enjoy with your favorite edible dipping utensil.

Fried Rosemary & Greek Yogurt Hummus

Adapted from: A Spicy Perspective

Ingredients:

1 can of garbanzo beans, drained

3 sprigs of rosemary

1/4 cup Greek yogurt

2 cloves of garlic, chopped

3 Tbsp olive oil

1-2 Tbsp water, depending on desired consistency

2 Tbsp Lemon juice

1 tsp lemon zest

Salt and pepper, to taste

Directions:

Using a cast iron skillet, heat 2 Tbsp olive oil and place whole springs of fresh rosemary into the oil. Allow the rosemary to infuse the olive oil, while crisping up the leaves. Using tongs, turn the springs over after 45 seconds, and allow the other side to flash-fry for the same amount of time. Turn off the heat and remove rosemary from skillet, then place onto a paper towel to cool. Reserve olive oil for the hummus.

Add the garbonzo beans, yogurt, garlic, lemon juice, lemon zest, water (use less and add more if needed to make a creamier consistency), salt and pepper, and rosemary-infused olive oil. Blend in food processor for about 1-2 minutes, pulsing and scraping sides, if needed. Remove crispy rosemary leaves from the woody steam and add to the hummus mixture, pulse 8-10 times to incorporate into the hummus. Transfer into serving dish and garnish with sprigs of fresh rosemary.