Name: Sourdough discard pancakes with eggs and bacon
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 60 g sourdough discard; 4 large egg whites, divided; 3 tbsp plain nonfat Greek yogurt; 1/4 tsp baking soda; 3/4 tsp salt; 1 oz bacon; 1 large egg; 2/3 cup russet potato, peeled and grated; 8 olive oil cooking sprays; 1 tbsp water

Instructions

Prep 20 min · Cook 0 min

Place the grated potato in a clean kitchen towel and squeeze very hard over the sink to remove all moisture. In a small bowl, toss the dried potato with a pinch of the salt and one spoonful of the egg whites to bind.
Place the bacon in a cold nonstick skillet over medium heat. Fry until crispy, about 5 to 6 minutes. Remove the bacon to a plate and wipe the skillet clean of excess fat. Done when browned and crisp.
Coat the skillet with the sprays of cooking spray. Press the potato mixture into a tight, 1/2-inch-thick patty. Cook over medium heat until the bottom is deep golden, about 4 minutes. Flip carefully and cook until the other side is crisp, about 3 more minutes. Move to the plate.
Whisk the sourdough discard, Greek yogurt, remaining egg whites, baking soda, and half the remaining salt in a bowl until smooth. If the batter is too thick to pour, whisk in the water.
Re-spray the skillet with the sprays of cooking spray over medium-low heat. Pour the batter to form two pancakes. Cook until bubbles form and the edges look dry, about 2 to 3 minutes. Flip and cook until set, about 1 minute. Move to the plate.
Coat the skillet with the final spray of cooking spray. Crack the egg into the pan and season with the remaining salt. Cook until the whites are opaque but the yolk is still runny, about 3 minutes. Done when white is set, 160°F.
Assemble the pancakes, bacon, and hash brown on the plate, and top the hash brown with the fried egg.

Nutrition

Ingredients

Instructions

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