Potato Stacks with Mushrooms & Shallots
Servings Prep Time
2stacks 10minutes
Cook Time
10minutes
Servings Prep Time
2stacks 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Slice the cooked potato (see note) into thick slices. Arrange the potato slices on a plate. Sprinkle with salt, if desired.
  2. Thinly slice the shallot and add it to the skillet, along with the mushrooms and coconut oil. Add a hefty pinch of salt and saute until the shallot and mushrooms are soft.
  3. Slice the avocado into large chunks or thin slices. Place these slices/chunks on top of the potato slices. Alternatively, mash the avocado and spread it on top of the potato slices.
  4. Spoon the cooked shallot and mushroom on top of the avocado.
  5. Stack the poached eggs on top of the shallot-mushroom mixture. Top with cilantro, red pepper flakes, and salt (if desired). Enjoy!
Recipe Notes

I microwaved my potato until it was soft enough to eat. I have not tried baking a potato for this recipe, and I have not used any variety other than Yukon Gold. Yukon Golds tend to hold together better than Idaho potatoes, so they work very well in this recipe.