Makes 1 Serving
Macros: 328 Cal, Fat 22g, Carbs 19g, Fibre 2g, Protein 12g
1/2 cup Water
1/2 Russet Potato (peeled, chopped)
1 tbsp Unsweetened Almond Milk
1 slice Bacon
1 1/2 tsps Avocado Oil
3/4 tsp Parsley (chopped)
Bring the water to a boil in a small saucepan. Add the potatoes and cook for 10 minutes or until soft. Once the potatoes are cooked, drain the water and add the almond milk. Mash together with a potato masher until smooth.
While the potatoes cook, heat a skillet over medium heat. Add the bacon and cook for 5 minutes each side or until it is cooked through. Remove and set aside, leaving a little bacon grease.
In the same skillet over medium heat, scoop in half a cup of mashed potatoes and press down with a spatula until it forms a pancake shape. Cook for 6 to 7 minutes on each side or until it's browned.
To the same skillet, add the avocado oil. Cook the eggs over medium heat until the whites are set and yolk is done to your liking.
Add the cooked bacon and an egg on top of the potato patties and top with parsley. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. Freeze the potato patties for up to one month and reheat in a pan for best results.
Serving Size: One serving is one patty, one egg and two slices of bacon.
More Flavour: Add salt and pepper to taste.
Additional Toppings: Add a tomato or mixed greens on top.