Potato Pancake Egg Stack (Print Version)
# Ingredients:
→ For the Latkes
01 -
2 big russet potatoes, skinned and shredded
02 -
1 tiny onion, thinly shredded
03 -
1 big egg, whisked
04 -
¼ cup plain flour
05 -
1 teaspoon baking powder
06 -
Salt and pepper, as needed
07 -
2 tablespoons olive oil, for cooking
→ For the Poached Eggs
08 -
4 big eggs
09 -
1 tablespoon white vinegar (helps eggs hold shape)
→ For the Hollandaise Sauce
10 -
3 big egg yolks
11 -
1 tablespoon lemon juice
12 -
½ cup unsalted butter, melted
13 -
½ teaspoon Dijon mustard
14 -
Salt and pepper, as needed
→ Garnishes (optional)
15 -
Fresh parsley, diced
16 -
Fresh chives, diced
17 -
Smoked salmon (if you want)
# Instructions:
01 -
Shred your potatoes and onion using a box grater or food processor. Wrap the shredded mix in a clean kitchen towel and squeeze out all the extra moisture. Throw the drained potato-onion mix into a big bowl with the whisked egg, flour, baking powder, salt, and pepper. Stir everything together well. Get your olive oil hot in a big skillet over medium-high heat. Drop about 2 tablespoons of mixture per latke into the pan and flatten them a bit with your spatula. Let them cook till they're golden and crunchy on each side, roughly 3-4 minutes per side. Take them out and let them drain on some paper towels.
02 -
Get some water bubbling gently and add your vinegar. Break each egg first into a small bowl, then slide it carefully into the bubbling water. Let them cook for about 3-4 minutes until you see the whites are firm but the yolks stay runny. Lift them out with a slotted spoon and put them aside.
03 -
Grab a heatproof bowl and beat the egg yolks with lemon juice until they look light and bubbly. Slowly drip in your melted butter while constantly stirring until the mix gets thick. Mix in your Dijon mustard, salt, and pepper. Keep whisking till you've got a smooth, creamy sauce.
04 -
Put a warm latke on each person's plate. Balance a poached egg on top, then pour plenty of hollandaise sauce over it. Sprinkle with your chopped parsley and chives, and add some smoked salmon if you fancy it. Serve right away while everything's still warm.
# Notes:
01 -
This meal perfectly pairs the crunch and flavor of potato pancakes with the luxury of Eggs Benedict. The crispy potato base works so well with the soft poached eggs, and the smooth hollandaise ties all the flavors together beautifully.