Idaho® Potato Pancake with Neonata, Topped with Poached Egg


• 2 pounds Idaho® Yukon Gold Potatoes
• ½ cup neonata, puréed
• ¼ cup butter, melted
• ¼ cup fresh chives, thinly sliced
• Kosher salt, to taste
• 1 cup white-wine vinegar
• 4 eggs
• Maldon salt for garnish
• Black pepper for garnish


1. Peel the potatoes and keep them in cold water to prevent them from oxidizing.
2. Using a Japanese mandoline with the thin teeth attached, shred the potatoes into long thin strands. Immediately place them in cold water to prevent them from discoloring. Alternatively, if you don't have a mandoline, you can thinly slice the potatoes lengthwise and then cut them into thin lengthwise slivers.
3. Drain the potatoes well and pat them dry with a clean dish cloth or paper towel. In a bowl, combine the potatoes, neonata, butter and chives. Mix gently to evenly combine all the ingredients but not break up the potatoes. Taste the mixture and add kosher salt if needed.
4. Preheat oven to 375°F and spray a small sheet tray with nonstick spray.
5. Heat a small nonstick pan over medium-high heat. Separate the mixture into four equal portions. Place a 4-inch ring mold in the center of the pan. Carefully pack one portion into the ring mold, gently pushing the mixture down until it is flat and even on top.
6. Cook the potato pancake until golden and crisp on the bottom, 5 to 7 minutes. Carefully remove the ring mold and flip the pancake over. Again, cook until crisp and golden. Remove the pancake from the pan and place it on the prepared sheet tray. Repeat this for the other three portions. (If you don’t have a ring mold or would rather just cook one large cake, use a non-stick oven-proof skillet large enough to fit all the potato mixture and bake the potato pancake in that pan instead of using the sheet tray.)
7. Bake the potato pancakes until fully cooked, about 15 minutes.
8. In a pot large enough to poach the eggs, add enough water to fill the pot two-thirds full. Add the vinegar; bring to a boil, then reduce to a very gentle simmer.
9. Using a slotted spoon, gently stir the simmering water around and around until a whirlpool forms. Crack the eggs one at a time and carefully lower them into the whirlpool, which will help the eggs maintain a better shape as they cook. Poach the eggs for 5 minutes, making sure not to disturb them in any way as they cook.
10. Remove the eggs from the water and place them on a clean dish towel or paper towel to drain any excess water.
11. Remove the potato pancakes from the oven and place each in the center of a small breakfast plate (or cut the larger cake into individual portions and place each portion in the center of a plate).
12. Place one egg on top of each potato pancake and garnish with a pinch of Maldon salt and a sprinkle of black pepper.

Print Recipe

Yield: 4

Matt Bolus
The 404 Kitchen
Nashville, TN

Share this Recipe