Golden brown and crisp rosti-style potato pancakes make an ideal base for a poached egg recipe. For best results, use your favorite extra-virgin olive oil for the vibrant green onion and parsley sauce.
Makes 2 servings (Recipe can be doubled for Brunch)
Extra-virgin olive oil, 1/4 cup?plus 2 tablespoons, plus more as needed
Fresh flat-leaf parsley, 5 tablespoons (1 oz) minced
Green onions, 2 tablespoons minced green tops and 3 tablespoons minced white parts
Kosher salt and freshly ground pepper
Russet potatoes, 1 lb, peeled
Poached Eggs, 4
Plain Greek-style yogurt for serving
For the Poached Eggs:
Splash of vinegar
- Preheat the oven to 450°F. Meanwhile, in a small bowl, mix ¼ cup of the oil, 2 tablespoons of the parsley, the green onion tops, and ¼ teaspoon salt to make a sauce.
- In a food processor fitted with the coarse grating blade, grate the potatoes. Transfer to a bowl and mix in the remaining 3 tablespoons parsley and the white green onion parts.
- Working quickly, warm 2 tablespoons oil in a 12-inch (30-cm) nonstick frying pan over medium-high heat. Add about 1/2 cup (3 oz/90 g) of the potato mixture to the pan and flatten with the back of a spatula into a thin pancake. Repeat, forming 3 more pancakes. Cook until brown and crisp on the first side, about 6 minutes. Sprinkle with salt and pepper, turn over, and cook until brown and crisp on the second side, about 6 minutes. Transfer the potato pancakes to paper towels to drain. Add more oil to the pan and repeat, forming more pancakes. Transfer to paper towels to drain. Transfer the potato pancakes to a baking sheet. Reheat the pancakes in the oven while you poach the eggs.
- To poach the eggs, Fill a large frying pan three-fourths full with salted water and bring to a boil. Add a splash of vinegar. Break an egg into a cup, then slide the egg into the water. Repeat to add the remaining eggsto the pan. Bring the water back to a simmer. Turn off the heat, cover, and let stand until the whites are set, about 2 minutes.
- Place 2 potato pancakes on each of 2 warmed plates. Top with the eggs and spoon the green onion sauce over the top. Serve right away with the yogurt and any remaining pancakes on the side.
Note: The pancakes can be made ahead and reheated in a 450°F (230°C) oven until warm throughout and crisp, about 5 minutes.
Recipe from Williams-Sonoma Weeknight Gluten Free by Kristine Kidd (Weldon Owen, April 2013)
Image by: Kate Sears