Last night we brought homemade guacamole to our friend's house for their delicious Mexican-themed dinner party. Super delicious and super easy with such an abundance of cheap and ripe avocados at the store these days.
This morning, Michael made this potato pancake, guacamole and egg dish with the leftover guacamole... surprisingly delicious! Food & Wine has done it again.
INGREDIENTS
2 medium ripe avocados
1 clove garlic, peeled and finely chopped or crushed through a garlic press
Salt
2 tablespoons chopped cilantro
About 1 tablespoon fresh lime juice
Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalapeño), finely chopped
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any other sets of ingredients you've chosen. If your list includes the white onion, rinse it first under cold water, then shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.
BREAKFAST...
Shred two medium-large (10 to 12 ounces total) red-skin potatoes; squeeze out excess moisture between your hands. Heat a very large (12-inch) skillet over medium and lightly coat with oil. Form 4 small potato pancakes, sprinkle with salt and press flat with a spatula. When browned on one side, flip and brown the other side. Smear with the simplest guacamole, top each with a poached egg and sprinkle with salt, black pepper and cilantro.
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