Potato cakes with fried egg and hollandaise
Delight in a brunch classic with our Potato Cakes topped with a perfectly fried egg and rich Hollandaise sauce. Simple ingredients like potatoes, scallions, and a touch of lemon bring out incredible flavors. Ideal for a weekend breakfast treat!
- 06 Mar 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Potato cakes with fried egg and hollandaise sauce is a delightful dish that combines crispy, golden potato cakes with a rich, luscious hollandaise sauce and a perfectly fried egg on top. This recipe is a great option for a hearty breakfast or brunch, adding a touch of elegance to your meal. With simple ingredients and straightforward steps, you can whip up this delicious dish in no time.
Ingredients:
Instructions:
- Peel and grate the potatoes. Rinse the grated potatoes under cold water to remove excess starch and then squeeze them dry using a clean kitchen towel or paper towel.
- In a large bowl, combine the grated potatoes, chopped scallions, all-purpose flour, baking powder, 1 tablespoon of olive oil, salt, and pepper. Mix until all ingredients are well incorporated.
- Heat a small amount of oil in a large frying pan over medium heat. Scoop approximately 1/4 cup of the potato mixture for each cake and carefully place it in the pan. Flatten slightly with a spatula.
- Fry the potato cakes for about 3-4 minutes on each side until they are golden brown and crispy. Remove from the pan and drain on paper towels. Repeat with the remaining batter, adding more oil as needed.
- In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale.
- Place the bowl over a pot of gently simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Continue to whisk vigorously.
- Gradually drizzle in the melted butter while continually whisking until the sauce is thickened and smooth. Season with salt and pepper to taste. Remove from heat and set aside.
- In a clean frying pan, heat a small amount of oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, or to your preferred doneness. Season with salt and pepper.
- Place 2-3 potato cakes on a plate. Top each with a fried egg. Drizzle generously with hollandaise sauce.
- Garnish with extra chopped scallions or herbs if desired. Serve immediately.
Tips:
- Grate the potatoes using a medium-sized grater to ensure that the potato cakes hold together well and cook evenly.
- Make sure to squeeze out excess moisture from the grated potatoes before mixing them with the other ingredients. This will help achieve a crispy texture.
- When frying the potato cakes, avoid overcrowding the pan to allow even cooking and proper browning.
- Keep the hollandaise sauce warm but not hot, as high temperatures can cause the sauce to curdle.
- Serve the potato cakes immediately after frying for the best texture and flavor.
Potato cakes with fried egg and hollandaise sauce is a scrumptious combination that is sure to impress your family and friends. The crispy potato cakes provide a great texture contrast to the smooth and velvety hollandaise sauce, while the fried egg adds an extra layer of flavor. This recipe is perfect for a special breakfast or brunch, and it is guaranteed to become a favorite!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.00g | 8% |
| Sugar 1.67g | 2% |
| Fat | |
| Fat 22g | 26% |
| Saturated 10g | 33% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 120mg | 22% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.45mg | 9% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 3.47ug | 3% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.61mg | 15% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 500mg | 15% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.90mg | 8% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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