You may have seen my recent post on the oven baked, grated potato cakes… and if you did, I hope you tried them. They’re so tasty, so easy to put together and, what’s led me to this variation.
We’re now well into local asparagus season… YAY!!… which heralds the first true sign of Ontario spring, thank goodness. Asparagus always gets me thinking of eggs Benedict because in my mind, it’s a perfect recipe to include some much needed green. Hey, we all need to get our veg where we can, especially for a girl who likes desserts so much~
So… I’m thinking instead of the usual English muffin, that the potato cakes would be an excellent foundation for this classic egg recipe. In terms of adding some nutrition, grated zucchini came first to mind. Then of course, it cried out for some grated Parmigiano.
Be sure to wring out as much water as possible from the grated vegetables, otherwise the cakes won’t crisp up as well. If this happens, simply bake them longer – which will draw out the moisture and render them crispy.
Refrigerate any leftover; they will crisp up nicely in a hot, non-stick skillet, with no extra fat needed – a bonus for busy schedules~
Potato, Zucchini & Parmesan Cakes
1 small zucchini, unpeeled & grated
1/4 cup grated Parmigiano
1 tsp chopped fresh herbs: chives, thyme or finely minced rosemary