(Crispy Potato Pancake, Poached Egg, Spicy Tomato Sauce, Arugula, by Reggie Soang)
Really wanted a crispy potato dish for my brunch…turning to one of my favorite potato recipes!
For the latest VOCID 19 Home Cooking Series, I present you:
Crispy Potato Pancake with Poached Egg, and Spicy Tomato Sauce
Serves: 2 adult and 2 kids
For Potato Pancake:
1 & 1/2 pound Potatoes, cut into strips
150g (about 1 and 1/2 stick) Butter
For Lemon Vinaigrette:
Salt, to taste
To Serve with:
1 Poached Egg
Handful of Arugula, dressed in lemon vinaigrette
3 Spoonfuls of Spicy Tomato Sauce
- Peel potatoes and thinly slice them into coins, 1/16-inch thick, on a Japanese mandolin.
- Stack up the potato slices and cut them into thin strips
- Rinse potato strips under cold water for 5 seconds to get rid of excess starch and prevent from turning color. Dry potatoes with paper towel. At the meantime, melt butter.
- Put potatoes in a mixing bowl and add melted butter and salt. Mix to combine.
Pre-heat your oven to 400F (375F if you have a convection setting). Heat up a non-stick skillet on high heat. When the skillet is hot, add your potatoes, and they should start to sizzle.
- Use a spatula to press potatoes down and flat. Once you see the potatoes are frying on the edge and getting a little crispy, you could put the skillet into the oven.
- After 25 minutes, the pancake should be golden brown underneath. Flip the pancake onto a lid and slide it back into the skillet with the other side facing down.
- Fry your pancake on the stove top for couple minutes on medium high heat. Put the skillet back in the oven for another 10 minutes to finish the second side.
- Flip the pancake onto a cutting board and let rest for 5 minutes before slicing into wedges.
- To serve, place a wedge of potato pancake on one side of a plate. Place arugula, dressed in lemon vinaigrette, off to the side with a poached egg resting in between the salad and pancake. Add a dollop of spicy tomato sauce and serve. Bon Appétit!