Serves 4
- 1 large or 2 small baking potatoes (about 12 ounces), peeled and coarsely grated
- 1/4 cup plus 2 tablespoons vegetable oil
- Kosher salt and freshly milled black pepper
- 8 large eggs
- 4 ounces thinly-sliced smoked salmon
- 1 recipe Guilt-Free "Hollandaise"
- 1 to 2 tablespoons drained prepared horseradish or to taste
- Thinly sliced red onion and drained, bottled capers, optional
- Heat half the oil in a large nonstick skillet over medium high heat until hot. Sprinkle the potatoes into the pan to form 4 pancakes, about 4 inches in diameter and 1/3-inch thick. Press them down with a spatula and cook them for 5 to 6 minutes or until the underside is golden brown. Season the top side with salt and pepper, turn them over and cook them for 3 to 4 minutes more or until golden. Season the second side with salt and pepper.
- When the potato pancakes are almost done fry the eggs. In a large skillet heat the remaining oil over medium low heat until hot. Gently break the eggs into the skillet, keeping yolks intact, and cook covered 5 minutes or to desired doneness. Season with salt and pepper.
- To serve, arrange 1 pancake on each plate and top with 1/4 of the salmon and 2 fried eggs. Spoon some of the Guilt-Free Hollandaise and some of the horseradish, if using, on top, and garnish with the red onion and capers.
>>This recipe appears in
Episode #301.
>> For additional recipes and more, visit
www.ming.com
