Rainbow Potato Pancakes with Harissa and Eggs

Ingredients and Weight:

• Rainbow potatoes: 2 lbs
• Onion, chopped: 1/2 cup
• Garlic, minced: 2 cloves
• Eggs: 8
• Harissa paste: 1/4 cup
• Sour cream: 1/2 cup
• Butter: 1/4 cup
• Chives, chopped: 1/4 cup
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Peel and grate the rainbow potatoes.
2. Sauté the onion and garlic in melted butter until softened.
3. Add the grated potatoes to the sautéed onion and garlic. Season with salt and pepper.
4. Fry the potato mixture in a pan with hot butter until golden brown on both sides.
5. In a separate pan, cook the eggs as desired.
6. Serve the Rainbow Potato Pancakes topped with harissa paste, sour cream, and chives. Add cooked eggs on top.

Nutritional Information:

Per serving (1 pancake with 1 egg):

• Calories: 450
• Fat: 25g
• Carbohydrates: 40g
• Protein: 20g

Dish Characteristics:

• Colorful and visually appealing
• Crispy on the outside, tender on the inside
• Balanced flavors with the spicy harissa and creamy sour cream
• Rich and satisfying breakfast or brunch dish

User Comments:

• "The colors of the potatoes make these pancakes so unique and fun to look at!"
• "The harissa adds a delicious kick to the pancakes without overwhelming the other flavors."
• "The eggs add a perfect protein balance to the dish."
• "These pancakes are so easy to make and they always impress my guests."
• "A perfect way to start a lazy Sunday morning."

Special Precautions and Tips:

• Use a mandoline slicer for consistent grating of the potatoes.
• Do not overcook the potatoes, or they will become mushy.
• If you don't have harissa paste, you can use another hot sauce or a combination of chili powder and cumin.
• Serve immediately for the best crispiness.