Imagine a breakfast that transforms ordinary ingredients into a restaurant-worthy masterpiece. This Potato Pancakes with Smoked Salmon, Poached Eggs, and Asparagus recipe is not just a meal—it's a culinary adventure that will make your taste buds dance and your Instagram followers drool. Combining the crispy comfort of potato pancakes with the luxurious touch of smoked salmon and perfectly poached eggs, this dish promises to turn an ordinary morning into an extraordinary dining experience.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 cups grated potatoes
- 4 slices smoked salmon
- 4 eggs
- 1 cup asparagus, trimmed
- 1/4 cup flour
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the potatoes by grating them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture to ensure crispy pancakes.
- In a large mixing bowl, combine the grated potatoes, flour, salt, and pepper. Mix thoroughly to create a uniform potato mixture that will hold together when frying.
- Heat a large skillet over medium-high heat and add enough oil to create a thin layer covering the bottom of the pan. The oil should be hot but not smoking.
- Form the potato mixture into small, flat pancakes about 3-4 inches in diameter. Carefully place each pancake in the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- While the potato pancakes are cooking, prepare the asparagus by blanching in boiling salted water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color.
- Poach the eggs by bringing a pot of water to a gentle simmer. Create a whirlpool with a spoon and carefully slide each egg into the center. Cook for 3 minutes until whites are set but yolks remain runny.
- Remove the potato pancakes from the skillet and drain on paper towels to remove excess oil.
- Plate the dish by placing a potato pancake as the base, topping with a slice of smoked salmon, then carefully placing a poached egg on top. Arrange blanched asparagus spears alongside.
- Finish the dish with a light sprinkle of salt, freshly ground black pepper, and optionally, a drizzle of hollandaise sauce or fresh dill for additional flavor.
Tips
- Moisture is the Enemy: Always squeeze out excess liquid from grated potatoes to ensure your pancakes are crispy, not soggy. Use a clean kitchen towel and press firmly.
- Oil Temperature Matters: Maintain a medium-high heat and use a neutral oil with a high smoke point like vegetable or canola oil. The right temperature ensures golden, crispy pancakes without burning.
- Egg Poaching Hack: Add a splash of vinegar to your poaching water to help the egg whites coagulate more quickly and create a neater poached egg.
- Prep in Advance: You can grate potatoes and mix the pancake batter ahead of time. Cover and refrigerate to save time during morning cooking.
- Presentation is Key: Arrange the components carefully on the plate. The visual appeal of this dish is almost as important as its taste.
- Optional Flavor Boosters: Consider adding fresh herbs like chives or dill to the potato mixture, or a dollop of crème fraîche on top for extra richness.
Nutrition Facts
Calories: 298kcal
Carbohydrates: 24g
Protein: 20g
Fat: 15g
Saturated Fat: g
Cholesterol: 206mg
