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Grilled Potato Toast with Guacamame

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Potato Type: Russet
Prep Method: Grilled

Dish

Breakfast/BrunchMain Dish

Prep Time

20 Mins

Cook Time

15 Mins

Serving

Serves 6

Ingredients

+

Edamame Guacamole

  • 2 cups (340g) Shelled Edamame, thawed
  • ¼ cup (60ml) Water
  • 3 each (300g) Medium Avocado, seeded, pulp removed
  • ½ cup (70g) Fresh Plum Tomatoes, chopped ¼ inch
  • ½ cup (70g) Red Onions, chopped ¼ inch, rinsed in cold water
  • 2 each (30g) Jalapeno Pepper, seeds removed, chopped fine (Optional)
  • ¼ cup (60ml) Fresh Lime Juice
  • 2 each (10g) Garlic Cloves, chopped fine
  • 1/3 cup (4g) Cilantro, chopped
  • ½ teaspoon (~1) Sea Salt
+

Pickled Corn and Black Bean Relish

  • 2 cups (300g) Sweet Corn Kernels
  • 1 cup (150g) Cooked Black Beans
  • ¼ cup (60g) Pickled Jalapenos, diced ¼ inch
  • ½ cup (130g) Roasted Red Peppers, diced ¼ inch
  • ¼ cup (60ml) Rice Wine Vinegar
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 2 tablespoons (~1g) Cilantro, chopped
  • 2 teaspoons (4g) Sea Salt
  • 1 teaspoon (2g) Freshly Ground Black Pepper
+

Potato Toast

  • 2 pounds (907g) Large Russet Potatoes, sliced into planks lengthwise (about ½ inch thick)
  • 2 tablespoons (30ml) Olive Oil
  • 1 teaspoon (2g) Kosher Salt

Preparation

Edamame Guacamole Preparation

  1. Puree the edamame in a food processor along with the water until smooth. Add the avocado and pulse lightly until it is incorporated. Transfer the edamame and avocado mash to a bowl. Fold in the tomatoes, onions, jalapenos, lime, garlic, cilantro, and salt. Place a piece of plastic wrap directly on top and refrigerate.

Corn and Black Bean Relish Preparation

  1. Mix the corn, black beans, jalapenos, peppers, vinegar, oil, cilantro, salt and pepper in a large bowl and stir gently to combine. Set aside in the refrigerator until ready to use.

Potato Toasts Preparation

  1. Heat a grill to high heat (this can also be done on a grill pan or even under a broiler). Brush the potato slices with the oil and season with salt. Place the potatoes on the grill and cook for about 4-5 minutes per side or until there are nice grill marks and the potato is tender.

To Plate

  1. Spoon some of the guacamame on the plate and top with the potato toast. Spoon the relish on top and garnish the dish with chopped cilantro and extra edamame if desired. Enjoy!

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Nutrition Facts Per Serving

Calories

290

Fat

15g

Sodium

1250mg

Vitamin C

39mg

Carbohydrates

31g

Fiber

10g

Protein

12g

Potassium

446mg

Sugar

5g

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