- Yield: 4 servings
- Prep Time: 30 minutes
Chayote-potato scramble topped with papaya salsa
Breakfast, brunch or dinner, this scrambled dish will be a favorite. If you have any leftovers, the salsa and the scramble make a great sandwich. The chayote-potato scramble can be cooked like hash browns or pressed into patties. Your choice- just cook the patties 5 minutes on each side. No cheating. The patties don't like to be flipped twice.
Ingredients
- Caribbean Red salsa
- LIme - 1
- Honey - 1 tbs
- Cilantro, chopped finely - 1/4 cup
- Coriander - 1 tbs
- Caribbean Red papaya - 1/2
- Red onion, chopped - 1/4 cup
- Green pepper, chopped - 1
- Yellow pepper, chopped - 1
- Chayote-potato cakes
- Salt - 1/2 tsp
- Eggs - 2
- Cornmeal - 1/4 cup
- Tumeric - 1/2 tsp
- Black pepper - 1/2 tsp
- Chayote - 2
- Boniato - 1
- Olive oil - 1/4 cup
- Red onion, chopped - 1/4 cup
Instructions
For the papaya salsa
- Cut open the papaya. Peel and discard the seeds. Chop into small pieces. For an EZ way to do this...
- In a medium bowl, whisk together the juice of 1 lime, honey, cilantro, and coriander. Add the papaya, onion, and green and yellow peppers. Toss gently.
- This can be refrigerated covered up to 3 days. Toss before serving.
For the chayote-potato cakes or hash
- If making patties, preheat oven to lowest setting.
- In a large bowl, whisk together the salt and eggs. Add the cornmeal and seasonings.
- Peel the boniato, discard the seed center and shred. (keep shredded boniato covered with water until ready to cook)
- Peel the chayote and shred. Put the chayote in a colander and squeeze out any excess moisture. Add to the egg mixture along with the drained boniato.
- In a large nonstick skillet over medium heat, heat the olive oil. Add the onion and sauté for 3 minutes.
- Options
- For patties
- Using 1/2 cup of the chayote mixture, make a patty about 1" thick.
- Cook until lightly brown, about 5 minutes per side.
- Transfer finished cake to an ovenproof dish in the oven. Cover with aluminum foil.
- Add more oil to the skillet as needed.
- For hash
- Add the chayote-potato mixture to the skillet. Press flat.
- Let cook 4 minutes.
- Flip and press flat. Cook another 4 minutes.
- Break up with a pancake turner and cook another 4 minutes, stirring occasionally.
- For patties
- Serve warm topped with papaya salsa.