Potato Pancakes with Creamy Scrambled Eggs

View Instructions

Makes:

four 8-inch/20 cm pancakes

Prep Time:

15 minutes

Cook Time:

20 minutes

Category:

Breakfast

Introduction

About this Recipe

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Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

My mom made these thin, crepe-like potato pancakes when I was a kid, and I always thought of them as a treat. In fact, they were served for dinner more often than for breakfast, with pats of butter and generous dollops of sour cream—which may explain why I use so much sour cream in my baking: heritage! Now that I make these pancakes myself, I like to serve them for breakfast or brunch with fluffy scrambled eggs and a little smoked salmon.

NOTES: You can make the pancakes a day ahead, wrap them in plastic and refrigerate, then reheat them in a 300°F (150°C) oven just before serving.

Ingredients

Potato Pancakes:

12 oz (360 g) peeled Yukon Gold potato (1 large or 2 medium)
½ tsp fine salt
2 Tbsp (16 g) all-purpose flour or potato starch
1 large egg
2 Tbsp (30 mL) 1% or 2% milk
2 Tbsp (30 g) butter, melted

Creamy Scrambled Eggs & Assembly:

8 large eggs
¼ cup (60 mL) 1% or 2% milk, or half-and-half cream
Salt and ground black pepper
8 slices smoked salmon
Chopped fresh chives and sour cream, for serving

Step by Step Instructions

Step 1

Preheat the oven to 300°F (150°C) and line a baking tray with parchment paper.

Step 2

For the pancakes, use the abrasive teeth–side of a box grater (not the side you use for cheese) to grate the potato into a bowl. It will be a fine pulp with liquid. Immediately stir in the salt to prevent the potatoes from oxidizing too much. Whisk in the flour (or potato starch), followed by the egg and milk, until well blended.

Step 3

Heat an 8-inch (20 cm) non-stick skillet over medium-high heat and grease lightly with butter. Whisk the melted butter into the pancake batter, then drop a quarter of the batter into the skillet and spread it to the edges of the pan to form a level, thin layer. Cook for about 3 minutes, until the pancake loses its shine and starts to brown at the edges. Flip the pancake over and cook for 1 minute more. Transfer the pancake to the baking tray (or onto a plate if you are eating it immediately) and return to the oven to keep warm. Repeat with the remaining batter until you have four pancakes.

Step 4

Meanwhile, for the eggs, whisk the eggs well by hand until the whites and yolks are evenly combined. Whisk in the milk (or cream).

Step 5

Heat a large non-stick pan over medium-low heat and add a little butter. Pour in the egg mixture and stir gently and constantly with a silicone spatula until the eggs are cooked but still have a creamy consistency, about 15 minutes. Do not rush the eggs; slow cooking and gentle stirring are the secret to their rich and creamy texture.

Step 6

To serve, season the pancakes with salt and pepper. Place a potato pancake on each plate, arrange two smoked salmon slices on top and cover with a quarter of the scrambled eggs. Sprinkle with chives and add a dollop of sour cream. Serve warm. Or if you’re making them ahead, refrigerate or freeze in an airtight container and reheat in a 325°F (160°C) oven or in a toaster.