This is a working recipe that I’m Paleofying from a Bobby Flay original. I will continue to update the recipe til I’m happy with it and welcome feedback!
Ingredients: [‘salt %26 freshly ground black pepper’, ‘sweet potato’, ‘eggs’, ‘onion’, ‘almond flour’, ‘green onions’, ‘clarified butter’, ‘coconut oil’, ‘distilled white vinegar’, ‘eggs’, ‘ham’, ‘smoked paprika’]
Quantity of Ingredients: [“”,” sea salt u0026 freshly ground black pepper, to taste “,”1 large sweet potato, peeled and coarsely grated “,”2 large eggs, lightly beaten “,”1/2 small onion, finely grated “,”1 tablespoon almond flour”,”2 green onions, thinly sliced (dark green and light green parts only)”,” unsalted clarified butter, for frying “,” coconut oil, for frying “,””,”3 tablespoons distilled white vinegar”,”4 large eggs”,”8 ounces baked ham, thinly sliced “,” smoked paprika, to taste “]
Number of Servings: 4
Steps: [‘For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.’, ‘Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and almond flour, and mix until combined. Fold in the green onions.’, ‘Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.’, ‘For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.’, ‘One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.’, ‘To serve: Put the pancakes on a serving platter. Top 4 of them with a few slices of ham and a poached egg. Season with smoked paprika, salt and pepper. Top with another pancake to make sandwiches.’]