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
- Poached Eggs
- 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
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