Poached Eggs on Grated Potato Cakes is a simple yet delicious breakfast dish, combining crispy, golden-brown potato cakes with soft, runny poached eggs. This old-fashioned recipe has stood the test of time and is a great way to start the day with a hearty and flavorful meal.

Full Recipe:

Ingredients

2 medium potatoes, washed, peeled, and coarsely grated
⅓ cup red onion, finely chopped
¼ cup all-purpose flour
⅛ teaspoon salt
¼ teaspoon freshly ground black pepper
3 eggs (one for potato cakes, two to poach)
2 tablespoons butter
2 tablespoons olive oil
4 cups boiling water
1 tablespoon white vinegar

Directions

Prepare the Potato Cakes:

Rinse the grated potatoes under cold water to remove excess starch. Drain well.
Use a dark-colored dish towel to squeeze out excess moisture from the potatoes.
In a large bowl, mix the dried potatoes, red onion, flour, salt, and black pepper.
Beat one egg and mix it into the potato mixture to help bind the cakes.

Cooking the Potato Cakes:
5. Heat butter and olive oil in a large skillet over medium heat.
6. Drop the potato mixture in spoonfuls into the pan, flattening each cake slightly.
7. Cook for 4-5 minutes per side until golden brown and crispy.
8. Transfer the cooked cakes to a plate and keep warm.

Poaching the Eggs:
9. Bring water to a boil in a saucepan and add white vinegar. Reduce heat to a gentle simmer.
10. Stir the water to create a whirlpool and gently drop in one egg at a time.
11. Poach for 3-4 minutes for a soft, runny yolk or longer for a firmer egg.
12. Remove eggs with a slotted spoon and drain on paper towels.

Serving:
13. Place the potato cakes on serving plates and top each with a poached egg.
14. Season with freshly ground black pepper and serve immediately.

Nutrients (Per Serving)

Calories: 460 kcal
Fat: 26g
Saturated Fat: 9g
Cholesterol: 36mg
Sodium: 276mg
Potassium: 961mg
Carbohydrates: 52g
Fiber: 6g
Sugar: 3g
Protein: 7g
Vitamin A: 364 IU
Vitamin C: 44mg
Calcium: 54mg
Iron: 3mg

This dish pairs well with ketchup, salsa, sour cream, or even a side of bacon for an extra indulgence. Enjoy!

The Origins of Poached Eggs on Grated Potato Cakes

This dish has its roots in traditional European and American breakfasts. Potato cakes, also known as hash browns or potato fritters in some regions, have long been a breakfast staple. The addition of poached eggs adds an extra layer of richness and protein, making this meal both nourishing and delicious.

The concept of combining crispy potatoes with eggs can be traced back to classic diner-style breakfasts in the United States, as well as traditional Irish and British breakfasts, where potatoes are commonly served as part of a full meal. The method of grating the potatoes and forming them into cakes ensures a crispy texture, which perfectly contrasts with the delicate poached eggs.

Why Poached Eggs on Grated Potato Cakes is a Must-Try Dish

This dish is a fantastic option for breakfast or brunch due to its combination of flavors and textures. Here’s why it stands out:

Crispy and Soft Contrast: The crispy, golden-brown potato cakes provide the perfect foundation for the soft and delicate poached eggs.
Simple Yet Elegant: Despite its humble ingredients, this dish looks and tastes gourmet, making it an excellent choice for a special breakfast or brunch.
High in Nutrients: With a good mix of protein, healthy fats, and carbohydrates, this dish offers balanced nutrition that keeps you full for hours.
Customizable: You can enhance this dish with additional toppings like avocado, smoked salmon, or fresh herbs to elevate the flavor profile.

Tips for Making Perfect Potato Cakes

To achieve the best results, consider the following tips when making the grated potato cakes:

Rinse the Grated Potatoes: After grating the potatoes, rinse them under cold water to remove excess starch. This step helps the cakes turn out crispy rather than soggy.
Remove Excess Moisture: Squeeze the grated potatoes using a dish towel or cheesecloth to remove as much moisture as possible. The drier the potatoes, the crispier the cakes.
Use a Combination of Butter and Oil: Butter adds flavor while olive oil helps achieve a crispy texture. Using both ensures the best results.
Avoid Overcrowding the Pan: Cooking too many cakes at once can lower the temperature of the oil, preventing them from crisping up properly. Cook in batches if needed.
Season Well: Potatoes can be quite bland without proper seasoning. A little salt and pepper go a long way in enhancing their natural flavor.

Mastering the Art of Poaching Eggs

Poaching eggs might seem intimidating, but with the right technique, you can achieve restaurant-quality results every time. Here are some expert tips:

Use Fresh Eggs: Fresh eggs hold their shape better and produce firmer whites.
Add Vinegar to the Water: A small amount of white vinegar helps the egg whites coagulate faster, resulting in neater poached eggs.
Create a Whirlpool: Stir the simmering water in a circular motion before adding the eggs. This helps wrap the whites around the yolk for a uniform shape.
Control the Cooking Time: For runny yolks, poach the eggs for about 3-4 minutes. If you prefer firmer yolks, leave them in for an additional minute or two.
Drain Well: Use a slotted spoon to remove the eggs from the water and place them on paper towels to remove excess moisture before serving.

Serving Suggestions

Poached Eggs on Grated Potato Cakes is delicious on its own, but you can enhance the dish with various accompaniments and garnishes:

Fresh Herbs: Sprinkle chopped parsley, chives, or dill for a burst of freshness.
Avocado: Add slices of ripe avocado for a creamy contrast.
Smoked Salmon: A luxurious addition that pairs beautifully with poached eggs.
Cheese: A sprinkle of grated Parmesan or crumbled feta adds extra depth of flavor.
Hollandaise Sauce: For an indulgent twist, drizzle some homemade hollandaise sauce over the poached eggs.
Hot Sauce or Salsa: A bit of spice can enhance the flavors and add excitement to the dish.

The Nutritional Benefits of This Dish

Poached Eggs on Grated Potato Cakes is not just a tasty meal—it’s also packed with essential nutrients. Here’s a breakdown of the key benefits:

Rich in Protein: The eggs provide high-quality protein that supports muscle growth and keeps you satisfied for longer.
Good Source of Carbohydrates: The potatoes offer a steady energy source, making this an ideal breakfast for busy mornings.
Healthy Fats: Butter and olive oil contribute to a balanced intake of fats, which help absorb fat-soluble vitamins.
Vitamins and Minerals: This dish contains potassium, iron, and vitamins A and C, which support overall health.
Low in Added Sugar: Unlike many breakfast options, this dish has no added sugars, making it a great choice for those watching their sugar intake.

Variations and Substitutions

One of the best aspects of this dish is its versatility. Here are some creative variations:

Sweet Potato Cakes: Swap regular potatoes for sweet potatoes for a slightly sweeter, nutrient-rich alternative.
Spiced Potato Cakes: Add a pinch of paprika, garlic powder, or cayenne pepper to the potato mixture for extra flavor.
Vegetable Additions: Mix in grated zucchini, carrots, or spinach for added nutrition and color.
Vegan Option: Use a flaxseed or chia egg to bind the potato cakes, and serve with avocado instead of poached eggs.
Gluten-Free: Replace the all-purpose flour with almond flour or cornstarch to make the dish gluten-free.

Conclusion

Poached Eggs on Grated Potato Cakes is a classic breakfast dish that is both satisfying and easy to prepare. With its crispy potato cakes and perfectly poached eggs, it’s a meal that never goes out of style. Whether you enjoy it as a weekend brunch or a weekday treat, this dish offers a delightful combination of textures and flavors that will leave you coming back for more. Plus, its nutritional benefits make it a wholesome choice to kickstart your day. Try experimenting with different toppings and variations to make it uniquely yours!

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Poached Eggs On Grated Potato Cakes