RCI-EG.002.0057.001
Poached Eggs on Baked Potato Pancakes
Poached Eggs on Baked Potato Pancakes from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- russet or Idaho potatoes2 unitcleaned and grated
- onion1 unitgrated
- garlic clove1 unitminced
- scallion1 unitfinely chopped
- 1 teaspoon
- ½ teaspoon
- egg whites2 largewhisked with a fork until frothy
- poached eggs8 unitwarmed
Method
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Squeeze the grated potatoes firmly in a clean kitchen towel to remove excess moisture, then transfer to a large mixing bowl.
3
Add the grated onion, minced garlic, scallion, kosher salt, and cracked black pepper to the potatoes and toss until evenly combined.
4
Fold the whisked egg whites into the potato mixture until just combined, being careful not to overmix.
5
Divide the potato mixture into 4 equal portions and shape each into a flat pancake (about ½ inch thick) on the prepared baking sheet, spacing them 2 inches apart.
6
Bake for 20 minutes until the pancakes are golden brown and crispy on the edges.
20 minutes
7
While the pancakes bake, gently warm the poached eggs in simmering water or in a warm plate to ensure they are at serving temperature.
8
Remove the pancakes from the oven and transfer to serving plates. Top each pancake with 2 warmed poached eggs and serve immediately.