Potato Pancakes with Smoked Salmon and Poached Eggs
- 3 medium russet potatoes, each about 8 oz.,
peeled and cut into 1-inch cubes
- 1 tsp. salt, plus more, to taste
- 1 egg, lightly beaten
- 3 Tbs. all-purpose flour, plus more for dusting
- Freshly ground pepper, to taste
- 1 bunch fresh chives, minced
- Olive oil for cooking pancakes
- Unsalted butter for cooking pancakes
- 1 Tbs. distilled vinegar (if not using an egg-
- 8 eggs
- 8 oz. thinly sliced smoked salmon
Line a baking sheet or plate with parchment paper and lightly dust with flour. Have ready a small bowl filled with additional flour for dusting. Divide the potato mixture into 1/4-cup portions to make 8 pancakes. With floured hands, shape each portion into a flat 3-inch disk. Arrange the pancakes on the prepared baking sheet or plate and dust the tops with flour. Refrigerate, tightly wrapped, until ready to cook.
To cook the pancakes, in a 10-inch nonstick fry pan over medium heat, warm 2 Tbs. oil with 1 Tbs. butter until hot. When the butter has stopped foaming, fry the pancakes in batches (do not overcrowd the pan) until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining pancakes, adding more oil and butter to the pan as needed.
Meanwhile, in an egg-poaching pan or in a large sauté pan filled with 1 1/2 inches simmering water and the vinegar, poach the eggs until done to your liking.
Divide the pancakes among 4 warmed plates. Arrange 1 oz. of salmon on each pancake and top each with a poached egg and a pinch of the remaining chopped chives. Serve immediately.