Potato Pancakes With Smoked Salmon And Poached Eggs
Fluffy and flavorful potato pancakes topped with silky smoked salmon and perfectly poached eggs make for an elegant and delicious brunch dish. The hearty potato base combined with the savory salmon and creamy egg creates a harmonious blend of textures and flavors that is sure to impress your guests. Enjoy this dish as a special treat for a leisurely weekend morning or any time you crave a gourmet breakfast experience.
— Constant Cookbook
Ingredients
- 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-
- poaching pan)
- 8 eggs
- 8 oz. thinly sliced smoked salmon
Instructions
- 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.
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