ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
My favorite meal is breakfast for dinner.
Or, breakfast for breakfast.
Ok, I really love breakfast foods. I also like when they're savory, crispy, and hot. These mushroom leek potato cakes check all of those boxes. And the tomato gravy on top will leave you licking your plate for more.
*use organic ingredients whenever possible*
1 cup white potato, cleaned and chopped
1/4 cup leek, cleaned and finely chopped
1/2 cup mushrooms, cleaned and chopped
ghee, divided: 1/2 tablespoon & 1/4 cup
1/2 cup crushed tomatoes
1/4 cup bone broth
1/2 teaspoon salt
black pepper to taste
Bring a large pot of water to boil. Add chopped potatoes and cook for 15 minutes or until easily punctured with a fork.
While the potatoes are boiling, combine 1/4 cup ghee, tomatoes, and bone broth in a saucepan. Bring to a boil then let simmer for 15 minutes. Use an immersion blender to blend into a gravy. Put a lid on the pan to keep warm, and set aside.
Drain potatoes and place in a medium-sized bowl. Add salt and a pinch of pepper, and gently mash leaving chunks of potato.
In a medium saute pan mix 1/2 tablespoon of ghee and leeks and cook over medium-low heat for 2 minutes, or until softened. Add mushrooms, and season with salt to taste. Cook for an additional 3-5 minutes or until mushrooms are soft.
In a small mixing bowl, whip eggs until whites and yolks are thoroughly combined. In a small frying pan, scramble your eggs.
Add leeks and mushrooms to the potatoes, mix gently to combine. Form into 6 small balls, and return to saute pan and cook for 2-3 minutes on each side until brown and crispy. Serve each person with 3 cakes, a serving of eggs, and top cakes with tomato gravy. Garnish with chives or scallions, and enjoy!