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Rainbow Potato Pancakes with Harissa and Eggs
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Vibrant potato pancake medley crafted with purple and russet spuds, bound by eggs.
Ingredients:
  • 1 cup vegetable oil for frying, or more as needed
  • 1 pound russet potatoes, peeled and shredded
  • 6 tablespoons shredded yellow onion
  • 1 pound purple potatoes, peeled and shredded
  • 8 eggs, divided
  • 0.5 cup potato starch
  • 2 tablespoons potato starch
  • 2 teaspoons kosher salt
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons white vinegar
  • 0.5 cup microgreens
  • 0.25 cup sour cream
  • 0.25 cup harissa
Instructions:
  • Heat oil in a 10-inch skillet until it reaches 350°F (175°C). Preheat oven to 200°F (95°C) and line a baking sheet with parchment paper.
  • Place shredded russet potatoes and 3 tablespoons of onion on a clean kitchen towel. Squeeze out excess moisture and transfer to a bowl. Repeat the process with shredded purple potatoes and the remaining 3 tablespoons of onion, transferring them to a separate bowl.
  • In a large bowl, whisk together 4 eggs, 1/2 cup plus 2 tablespoons of potato starch, salt, and pepper until smooth. Then, divide the mixture in half. Mix balsamic vinegar and purple potato into one half, and fold russet potato into the other half.
  • Ladle 1/4 cup portions of batter into the hot oil and gently press down with a spatula. Fry until golden brown, around 8 minutes. Place pancakes on a baking sheet and keep warm in the oven. Repeat with the rest of the potato mixture.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Once boiling, lower the heat to medium-low, add white vinegar, and maintain a gentle simmer. Crack each egg into a small bowl and carefully slide it into the simmering water just above the surface. Cook until the egg whites are set but the yolks are still runny, around 2 1/2 to 3 minutes.
  • Using a slotted spoon, lift the eggs out of the water and gently pat dry on a kitchen towel. Place poached eggs on top of pancakes along with microgreens. Serve with sour cream and harissa.

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