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Potato Pancakes with Poached Eggs & Smoked Salmon

Paired with poached eggs and smoked salmon, these potato pancakes are perfect for a special brunch. A mandoline makes fast work of slicing the potatoes and onions. Be sure to drain them well after slicing to ensure the pancakes are exceptionally crispy when fried.

Ingredients:

  • 2 lb. russet potatoes, peeled
  • 1 large yellow onion, peeled and halved
      lengthwise, ends trimmed and root removed
  • 2 eggs, lightly beaten
  • Salt and freshly ground pepper, to taste
  • Olive oil for frying
  • 8 poached eggs (see related recipe at right)
  • 4 oz. thinly sliced smoked salmon

Directions:

Preheat an oven to 250°F. Line a baking sheet with paper towels.

Using a mandoline fitted with the spiral slicer attachment, slice thepotatoes and onion. Transfer to a large colander set inside a larger bowlto drain off the excess liquid. In another large bowl, beat the eggs with saltand pepper. Add the potatoes and onion and stir well to combine.

In a large fry pan over medium heat, warm 1⁄2 inch of olive oil.

Working in batches, drop about 1⁄3 cup batter into the oil for eachpancake, pressing down with the back of a spatula to press the potatobits together. Cook, turning once, until the pancakes are golden brownand crispy, 3 to 5 minutes per side. Using a slotted spatula, transfer thepancakes to the prepared baking sheet and keep warm in the oven whilecooking the remaining batter.

Serve as soon as the last batch is cooked; potato pancakes stay crisp foronly a few minutes. To serve, place 3 pancakes on each plate and topwith 2 poached eggs. Ruffle the smoked salmon slices and tuck them innext to the eggs. Serves 4.

Williams-Sonoma Kitchen