Poached Eggs on Baked Potato Pancakes
Crispy, golden-baked potato pancakes meet delicate, velvety poached eggs in this irresistibly satisfying recipe for Poached Eggs on Baked Potato Pancakes. Crafted with freshly grated russet potatoes and a touch of onion for added flavor, these healthier, oven-baked patties offer all the crunch without the excess oil of frying. Topped with perfectly poached eggs—with yolks that ooze just right—and a sprinkle of fresh parsley, this dish is a refined twist on comfort food. Quick to prepare in under an hour and designed to impress, it’s perfect for a weekend brunch, a light dinner, or anytime you crave something wholesome yet indulgent.
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Ingredients
- 3 large Russet potatoes
- 1 small Onion
- 4 Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 as needed Olive oil cooking spray
- 2 tablespoons White vinegar
- 2 tablespoons Fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Peel and grate the russet potatoes, then transfer them to a clean kitchen towel. Squeeze out as much excess liquid as possible.
Step 3
Grate the onion and combine it with the potatoes in a mixing bowl.
Step 4
Add the flour, salt, and pepper to the potato mixture. Stir until everything is well combined.
Step 5
Scoop the mixture into 8 equal portions and form them into patties. Place the patties on the prepared baking sheet.
Step 6
Lightly spray the patties with olive oil cooking spray, then bake for 25-30 minutes, flipping them halfway through, until golden brown and crispy.
Step 7
While the potato pancakes are baking, bring a medium-sized saucepan of water to a gentle simmer. Add the white vinegar.
Step 8
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide one egg in at a time. Poach each egg for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the eggs to a plate lined with paper towels.
Step 9
Serve two potato pancakes per plate. Top each pancake with a poached egg, and garnish with freshly chopped parsley.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1269.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1276.3 |
| Total Fat 19.5g | 0% |
| Saturated Fat 6.3g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 2778.1mg | 0% |
| Total Carbohydrate 223.0g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 16.5g | |
| Protein 54.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 291.3mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 5615.0mg | 0% |
Source of Calories