Potato Pancakes with Smoked Salmon and Poached Eggs

In a medium saucepan, cover the potatoes with 2 inches of water and add the 1 tsp. salt. Set the pan over medium heat, bring to a boil and reduce the heat to medium-low. Cook until the potatoes are very tender, 18 to 20 minutes. Drain in a colander and let cool for 15 minutes. Transfer the potatoes to a large mixing bowl, mash them and let cool to room temperature, 30 to 45 minutes. Add the egg, the 3 Tbs. flour, salt, pepper and all but 1 Tbs. of the chives. Gently fold the mixture together until just blended.

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.