I think it's no secret by now that breakfast is my favorite meal of the day. So when I heard of the Build A Better Breakfast with Eggs contest put on by Kitchen Play and the American Egg Board, I knew I wanted to come up with something delicious to enter!
My inspiration came from a recent (delicious) brunch at Zaftigs. In my take on their Empire Eggs, a potato pancake is topped with spinach, smoked salmon and a poached egg. The restaurant intends theirs to be served with a hollandaise sauce, but I opted to let the runny yolk be the sauce. My taste buds were swooning again, and I'm glad I can recreate this at home any time I want :)
Potato Pancakes w/Spinach, Smoked Salmon & Poached Eggs
Recipe by Shannon, inspired by Zaftigs
Yield: 3 stacks
Feel free to use your own favorite recipe for potato pancakes, or use the traditional frying method if you prefer!
For the potato pancakes:
1 lg potato (Mine was ~14oz and I left the peel on)
1 sm onion (I used a ~4.5oz white onion)
1 egg, lightly beaten
1t kosher salt (I might cut this back to 3/4t next time)
1/8-1/4t freshly ground black pepper
1/4t smoked paprika
1/2t baking powder
3T flour (AP or white whole wheat)
handful of baby spinach
3oz smoked salmon
Preheat oven to 400deg. Bring a large pot of water to just under a boil over medium heat.
Using a box grater or your food processor, shred the potato and onion. Using cheesecloth (or towel), squeeze out all the liquid you can from the potato/onion mixture.
Once the potato/onion mixture is good and dry, transfer mixture to a medium bowl. Add the remaining ingredients and mix well. Form mixture into 3 patties (~1/2cup each).
Heat a cast iron skillet (or your favorite nonstick pan) over medium-high heat. Once the pan is good and hot, add bit of oil (extra virgin, canola, coconut...) and once that has heated up, the potato pancakes. Cook the pancakes 3-4min/side. At this point, they should have a good crust on them, but as I formed them a bit thick I put them in the oven for another 3-5min to make sure they were cooked through. (These potato pancakes can be kept in a warm oven until assembly)
While the potato pancakes are cooking, begin poaching the eggs in the water (should be barely simmering). Add a little bit of white vinegar to the water (I didn't measure, this is supposed to help keep the white together). Crack an egg into a small dish or ramekin, and slowly add it into the simmering water. If your pot is big enough, repeat with remaining eggs. For a nice runny yolk, cook for 3 minutes. Remove eggs from the water with a slotted spoon. If you do this ahead of time, the poached eggs can be transferred to cold water until you're ready to serve.
To assemble, transfer potato pancakes to a plate, top each with a handful of spinach, 1oz smoked salmon and then the poached egg. Served with fruit for breakfast or a side salad for lunch or dinner!
Don't you want to dig in?