Potato Pancake with Poached Egg
Appetizers • Author's
Description
Corn is part of the pancake, juicy, slightly sweet, and tender. This recipe is from John Smith, a chef at a popular American restaurant.
Ingredients
- Potato 10 oz
- Butter 0 oz
- Chicken Egg 2 pieces
- Vegetable Oil 0 fl oz
- Canned Corn 0 oz
- Marinated cherries 6 pieces
- Spinach to taste
- Fresh Rose Hips to taste
- Salt to taste
- Paprika to taste
Step-by-Step Guide
Step 1
Peel the potatoes and grate them coarsely. Squeeze out the excess moisture from the grated potatoes.
Step 2
Add salt, paprika, corn, and butter to the grated potatoes. Mix all the ingredients together and shape into 2 round potato pancakes.
Step 3
Heat a skillet with vegetable oil and fry the potato pancakes on both sides until golden and crispy, which will take about 5 to 7 minutes.
Step 4
Poach an egg. To do this, gently crack the egg into a small bowl, making sure the yolk remains intact, add salt and a couple of tablespoons of white vinegar. Bring water to a boil in a saucepan and carefully pour the egg into the water, holding the bowl as close to the surface as possible so the egg slips in. Cook until the egg white is no longer translucent and fully covers the yolk. Remove the egg with a slotted spoon. Repeat the process for a second egg.
Step 5
Quickly sauté halved cherry tomatoes in vegetable oil.
Step 6
Arrange the finished potato pancakes on a plate, add a poached egg, halved tomatoes, and garnish with fresh herbs.
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