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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and grate the russet potatoes, then transfer them to a clean kitchen towel. Squeeze out as much excess liquid as possible.
Grate the onion and combine it with the potatoes in a mixing bowl.
Add the flour, salt, and pepper to the potato mixture. Stir until everything is well combined.
Scoop the mixture into 8 equal portions and form them into patties. Place the patties on the prepared baking sheet.
Lightly spray the patties with olive oil cooking spray, then bake for 25-30 minutes, flipping them halfway through, until golden brown and crispy.
While the potato pancakes are baking, bring a medium-sized saucepan of water to a gentle simmer. Add the white vinegar.
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.
Serve two potato pancakes per plate. Top each pancake with a poached egg, and garnish with freshly chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 16.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 291 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5615 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
