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Top Shelf recipe: Breakfast for dinner

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Sweet pea, dill egg white and goat cheese frittata-filled potato rosti loaf

I grew up with a working mom. Correction: I grew up with a magician, a woman who made time for everything and then some. As an adult, I am still extremely boggled as to how she got everything done.

But even those with superhuman abilities run out of time, and when she got home late from the office, breakfast for dinner was served.

We loved it, every time, which wasn’t often. Something resonated in me of late. Maybe I was feeling nostalgic in the middle of a charter or maybe I just felt like my Ma’s cooking. Whatever it was, this little number was the result.

Stripped to the bone, you can look at this recipe as a new kind of vessel – the rosti loaf. The stuffing/accompaniment possibilities are truly endless, as long as you add a low-moisture-yielding “stuffer”, you will be golden.

Pictured is a home attempt, thus it has a more “comfort food” approach, but stuffed with shrimp, lobster and crab meat and served with a filet mignon … . As I said, the possibilities are endless.

Rosti loaf. Photo from Mark Godbeer

Rosti loaf. Photo from Mark Godbeer

Ingredients:

1/3 cup coconut oil, slightly heated

1/4 pound pancetta, chopped

1 red onion, finely diced

1 large can cannellini beans

1/2 cup chicken stock

3 Tbsp. tomato paste

1/2 cup Hoisin sauce

Salt and pepper

8 Yukon potatoes, peeled, grated and starch squeezed out).

4 garlic cloves, crushed

1 Tbsp. dried thyme

1 tsp. chili pepper flakes

1 1/2 cups egg whites

1/3 cup goat cheese

1/4 cup fresh dill, chopped

1 cup frozen sweet peas, thawed

1/2 cup mozzarella, shredded

In a heavy-bottomed pot set at medium-high, drizzle a teaspoon of coconut oil and add the pancetta. Cook for 15 minutes, until most of its fat has rendered and it starts to become crispy.

Add the diced onions and saute for 5 minutes. Add the cannellini beans and chicken stock, and simmer for 10 minutes.

Add the tomato paste and hoisin sauce. Reduce to a simmer, stirring occasionally while you start the rosti.

Grease a mini loaf pan tray (with 10 segmented loaves; muffin tray could be used) with Pam, butter or oil, and sprinkle with salt and pepper.

Heat the oven to 375 degrees F, on convection bake.

Squeeze out the starch from the grated potatoes and add them to a mixing bowl. Add crushed garlic, thyme, pepper flakes, and a pinch of salt and pepper. Mix thoroughly.

Grab a handful of potato and make a rough rectangle in your hand, a little bigger than the allotted loaf pan size.

Place the pressed potato in the pan, and mold it to its shape, pressing the potato so 1/2-inch is sticking out the top of the mold. Drizzle with coconut oil. Using a pastry brush works great for getting an even coat.

Repeat this method for all molds and place the tray in the oven for 30-35 minutes, or until the rostis are golden brown and crispy.

In a mixing bowl, add the egg whites, goat cheese and dill. Whisk until incorporated and all lumps are removed.

Stir in peas, salt and pepper.

Evenly spoon the egg mixture among the loaves and top with mozzarella. Place back in the oven for 15 minutes, or until egg whites have cooked.

To plate, spoon a decent amount of the beans in the center of the plate, topped with a frittata loaf. I served it with a french baguette, sliced red onions and basil.

Enjoy.

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