Ingredients
- 5 large eggs
- 2 cup mashed potatoes, chilled
- 1/3 cup all-purpose flour
- 2 tablespoon olive oil
- 1 cup marinara sauce, warmed
- 2 tablespoon freshly grated parmesan
Preparation
Baking Directions:
Preheat the oven to 200 degrees F.
Stir 1 egg in a large bowl to blend.
Mix in the potatoes, then the flour.
Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
Heat the oil in a large nonstick fry pan over medium heat.
Fry the pancakes until they are golden brown and heated through, about 2 minutes per side.
Transfer the pancakes to paper towels to drain.
Keep the pancakes warm on a baking sheet in the oven.
Pour off the excess oil from the pan.
Heat the pan over medium-low heat.
Crack the remaining 4 eggs into the pan.
Sprinkle with salt and pepper.
Cook until the white is firm, about 2 minutes.
Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the sauce onto 4 plates.
Place a pancake atop the sauce.
Top each pancake with a fried egg.
Sprinkle with the Parmesan and serve.
