This elegant, satisfying breakfast dish contains all the food groups. It’s also quite rich, so be sure to stick to a single stack. If you have a low tolerance for fat or have had your gallbladder removed, it may not be suitable for you, even though it is low-FODMAP. If you make the potato patties thicker, you can create a hash brown, which you could pair with an egg and a vegetable, such as a tomato or, if you have reflux, a cup (72 g) of lettuce.
- 17.6 ounces (500 g) potatoes, peeled and grated
- Salt and pepper
- 2 tablespoons (15 to 30 ml) light olive oil
- 4 cups (120 g) chopped fresh spinach
- 3.5 ounces (100 g) smoked salmon
- 1 pasteurized egg yolk
- ½ tablespoon (8 ml) lemon juice
- ¼ cup (55 g) salted butter, melted
- First, prepare the potatoes. Squeeze out all the liquid from the grated potatoes: the drier, the better. Mix in a little salt and pepper. Heat the oil in a skillet. Place 4 large dollops of the potato mixture in the skillet and flatten to form patties. Cook on both sides until brown, about 10 minutes total. Place the patties on paper towels to drain as much of the oil as possible.
- Place a few spoonfuls of water in a saucepan and add the spinach. Heat until the spinach is just wilted. Pile on top of the potato patties and top with slices of the salmon.
- Then, prepare the Hollandaise sauce. Place the egg yolk and lemon juice in a small food processor and process to combine. Leaving the food processor running, drizzle in the melted butter until it is all incorporated. Adjust the seasoning, if necessary. Spoon a quarter of the sauce over each patty and serve immediately.