Check out this simple video gluten free recipe for making potato pancake and eggs at home. Ingredients: 2 Large eggs 1 Whole idaho/russet potato – peeled and shredded 1/2 onion – peeled and shredded 1/4 cup 4 cheese maxican blend 3 tablespoons extra virgin olive oil 1 tablespoon lemon or lime juice Salt & pepper, garlic, onion & chili powder, paprika, cumin, and cayenne pepper Instructions: 1) Preheat oven to 450 2) Begin by preparing the potato pancake, peel and shred the potato and onion 3) As soon as you shred the potato, add the lime juice to avoid oxidation (turning brown) 4) Preheat a sautee pan on a medium/high flame and add 1 Tablespoon EVOO 5) Add the spices to the potato mixture and stir it up together well 6) Grab the entire potato/onion shred, squeeze out any moisture and place it in the saute pan 7) Make sure to spread it evenly into 1 thin layer and let sautee for 2-3 minutes 8) Using a quick hand motion, swiftly flip the pancake and add 1 tablespoon EVOO 9) Let sit for an additional 2-3 minutes on the second side 10) Place the pancake on the oven tray and place in the oven for 10 minutes 11) When the pancake is 2 minutes from done add the last tablespoon of EVOO to the pan on medium heat 12) Carefully crack the eggs (leaving the yolk whole) and gently pour into the pan 13) After 30 seconds add the cheddar cheese 14) Wait another minute and gently flip the egg using a spatula or swift hand motion 15) Let sit for 30 second on the second side Food is ready to …

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