Crispy Potato Pancakes with Poached Egg and Tomato Sauce

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Crispy Potato Pancakes with Poached Egg and Tomato Sauce is the brunch dish you didn’t know you were missing. These golden-brown pancakes are not just a feast for the eyes but also a delightful combination of crispy texture and savory flavor. Topped with a perfectly poached egg and a drizzle of rich tomato sauce, this dish is sure to impress anyone at your breakfast table.

Why You’ll Love This Recipe

There’s something undeniably satisfying about crispy potato pancakes, especially when they’re paired with a runny poached egg. This recipe is simple yet elegant, making it perfect for weekend brunch or a special occasion.

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Easy to Make: Simple ingredients and straightforward steps.
Impressive Presentation: Perfect for impressing guests or family.
Delicious Flavor: The combination of crispy potatoes and creamy egg is irresistible.
Customizable: Easily adapt the recipe to your taste preferences.

Ingredients

2 large russet potatoes, peeled and grated
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup fresh basil, chopped (plus extra for garnish)
2 tablespoons olive oil (for frying)
4 large eggs (for poaching)
1 cup tomato sauce

How to Make Crispy Potato Pancakes with Poached Egg

Start by squeezing the grated potatoes in a clean kitchen towel to remove excess moisture. This step is crucial for achieving crispiness.
In a large bowl, combine the grated potatoes, breadcrumbs, Parmesan cheese, one egg, salt, pepper, garlic powder, and chopped basil. Mix until well combined.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the potato mixture into the skillet, flattening it slightly with a spatula to form a pancake. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
While the pancakes are cooking, bring a medium saucepan of water to a gentle simmer. Crack each of the four remaining eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
In a small saucepan, heat the tomato sauce over low heat until warmed through.
To serve, place two crispy potato pancakes on a plate, top each with a poached egg, and drizzle with warm tomato sauce. Garnish with additional basil if desired.

Tips for the Best Results

Make sure to remove as much moisture from the potatoes as possible to achieve maximum crispiness.
Use a non-stick skillet for easier flipping and cooking.
Experiment with different seasonings or herbs in the potato mixture for added flavor.

Easy Variations

Add grated onion or zucchini to the potato mixture for extra flavor and nutrition.
Swap out the tomato sauce for pesto or a creamy avocado sauce for a different twist.
For a spicy kick, add a pinch of red pepper flakes to the potato mixture.

What to Serve With It

A fresh green salad for a light side.
Sliced avocado for added creaminess.
Crispy bacon or sausage for a hearty brunch.
Fresh fruit for a refreshing contrast.

Storage and Reheating

Crispy potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through and crispy again.

Recipe Card

Recipe Name: Crispy Potato Pancakes with Poached Egg and Tomato Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield/Servings: 4 servings
Ingredients:

2 large russet potatoes, peeled and grated
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup fresh basil, chopped (plus extra for garnish)
2 tablespoons olive oil (for frying)
4 large eggs (for poaching)
1 cup tomato sauce

Instructions:

Start by squeezing the grated potatoes in a clean kitchen towel to remove excess moisture. This step is crucial for achieving crispiness.
In a large bowl, combine the grated potatoes, breadcrumbs, Parmesan cheese, one egg, salt, pepper, garlic powder, and chopped basil. Mix until well combined.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the potato mixture into the skillet, flattening it slightly with a spatula to form a pancake. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
While the pancakes are cooking, bring a medium saucepan of water to a gentle simmer. Crack each of the four remaining eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
In a small saucepan, heat the tomato sauce over low heat until warmed through.
To serve, place two crispy potato pancakes on a plate, top each with a poached egg, and drizzle with warm tomato sauce. Garnish with additional basil if desired.

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