pat's Recipe

Champ Potato Cakes with Bacon and Eggs

Category: Potato

4 tomatoes
8 medium portobello mushrooms
8 slices bacon
1/2 teaspoon salt, divided
Freshly ground black pepper
2 tablespoons olive oil
4 cups leftover champ (see Champ recipe below)
1 cup all-purpose flour, plus extra for dusting
2 tablespoons salted butter
8 large poached eggs
Instructions
Heat broiler.
Cut tomatoes into halves. Place tomatoes, mushrooms and bacon on a baking sheet. Sprinkle vegetables with 1/4 teaspoon salt and pepper and drizzle with olive oil. Place under broiler and cook until bacon is crispy and the tomatoes and mushrooms are browned. Remove from broiler and keep warm.
Combine 4 cups champ, flour, remaining 1/4 teaspoon salt and pepper in a medium bowl.
Heat a well-seasoned cast-iron skillet or nonstick skillet over medium-high heat. Spoon potato mixture into pan and flatten with the back of the spoon, using about 1/8 of the mixture per pancake. Cook until golden brown, about 4 minutes on each side.
To serve, spread butter on potato cakes. Place 1 pancake on each plate. Top with a poached egg, 1 bacon slice, 1 tomato half and 1 mushroom.

Serves 8.

Champ recipe

Ingredients
3 pounds russet or Yukon gold potatoes, about 8 medium
1 teaspoon salt, divided
8 green onions
3/4 cup whole milk
4 tablespoons salted butter, plus additional for serving
Instructions
Peel potatoes, cut into large chucks, and place in a medium pan. Cover with water and add 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 35 to 40 minutes.
Remove from heat and drain potatoes well. Return to pot and let potatoes dry for a couple of minutes. (This will make the mashed potatoes lighter and fluffier.)
Finely chop green onions. Place in a small saucepan. Add milk and simmer 4 minutes. Remove from heat.
Add butter and remaining 1/2 teaspoon salt to potatoes and mash with a potato masher or fork. Gradually add hot milk and green onions, beating with a wooden spoon until smooth and creamy. Place in a warm serving bowl and top with a knob (a couple of tablespoons) of butter.
Makes 6 cups.