Indulge in a culinary delight that brings together the rich flavors of smoked salmon and the comforting crunch of potato cakes! Our Smoked Salmon Eggs Over Potato Cakes recipe is not just a meal; it's an experience that will elevate your breakfast or brunch game to new heights. Imagine crispy, golden potato cakes topped with silky poached eggs and luxurious slices of smoked salmon, all garnished with fresh chives. Whether you're entertaining guests or treating yourself to a gourmet morning, this dish is sure to impress. Ready to dive into this mouthwatering recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large potatoes, grated
- 1/4 cup onion, finely chopped
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 large eggs
- 1/2 cup smoked salmon, sliced
- Fresh chives for garnish
Instructions
- Begin by preparing the potato cakes. Peel and grate the large potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This will help the cakes crisp up nicely.
- In a mixing bowl, combine the grated potatoes, finely chopped onion, and one egg. Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, scoop about 1/4 cup of the potato mixture into the skillet for each cake, flattening them slightly with a spatula. Cook for about 4-5 minutes on each side, or until golden brown and crispy. You may need to cook in batches, adding more oil as necessary. Once cooked, transfer the potato cakes to a paper towel-lined plate to drain excess oil.
- While the potato cakes are cooking, bring a medium saucepan of water to a gentle simmer. Crack the four large eggs into individual small bowls or ramekins. Carefully slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the poached eggs and drain on a paper towel.
- To assemble the dish, place a potato cake on each plate. Top each cake with a slice of smoked salmon, followed by a poached egg. Season the eggs with a pinch of salt and pepper if desired.
- Garnish each plate with freshly chopped chives for added flavor and presentation. Serve immediately while the eggs are warm and the potato cakes are crispy.
Tips
- Maximize Crispiness: Make sure to squeeze out as much moisture as possible from the grated potatoes. The drier they are, the crispier your potato cakes will be!
- Batch Cooking: If you're cooking for a crowd, consider preparing the potato cakes in batches. Keep the cooked cakes warm in a low oven while you finish the rest.
- Perfectly Poached Eggs: For the best poached eggs, use fresh eggs and add a splash of vinegar to the simmering water. This helps the egg whites to coagulate and results in a neater poach.
- Customize Your Toppings: Feel free to get creative! Try adding avocado slices, capers, or a dollop of crème fraîche for an extra layer of flavor.
- Fresh Herbs Matter: Don’t skip the chives! Fresh herbs not only enhance the flavor but also add a beautiful pop of color to your dish.
- Serving Suggestions: Pair this dish with a light salad or some fresh fruit to balance the richness of the smoked salmon and eggs.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 380mg
