Potato Pancake Benedict with Seared Country Ham

Potato Pancake Benedict with Seared Country Ham


Yields1 Serving

 6 Russet Potatoes
 4 Eggs, poached
 2 cups shredded sharp cheddar cheese
 2 tbsp all-purpose flour
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tbsp canola oil
 1 tbsp unsalted butter
 10 1-oz slices country ham
 2 tbsp white vinegar
 3 tbsp chopped chives
 kosher salt, to taste
 Freshly ground black pepper, to taste

1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and a cooling rack.

2

Peel 3 of the potatoes and cut them into 2-inch pieces. Place in a large pot. Cover with water by 3 inches and season very liberally with kosher salt. Bring to a boil and cook until the potatoes are very tender, about 30 minutes. Drain, transfer to a large bowl, and mash until smooth.

3

Grate the remaining 3 potatoes and transfer to a clean dish towel or cheesecloth. Wring the moisture from the grated potatoes then add to the mashed potatoes along with, cheese, flour, garlic powder, and onion powder, and salt. Using hands, mix until uniform then form into 10 (4-inch) patties.

4

Place a large, non-stick skillet over medium-high heat with the canola oil then the butter. Working in batches, sear the patties until golden brown on both sides, about 5 minutes per side. Transfer to the lined baking sheet and bake until cooked through, about 20 minutes. (optional) or cook on burner.

5

In the same skillet, sear the ham slices until brown on each side, about 2 minutes per side. Reserve on a plate.

6

Bring a pot of water to a simmer and add the vinegar. Crack one egg into a small bowl. Using a slotted spoon, create a small whirlpool in the simmering water. Gently drop the egg in the center of the pot and cook until the white is cooked through, about 3 minutes. Repeat with remaining eggs, reserving on a paper towel lined plate.

7

To serve, top each potato cake with a slice of ham and a poached egg. Garnish with chopped chives. Serve warm and immediately.

Ingredients

 6 Russet Potatoes
 4 Eggs, poached
 2 cups shredded sharp cheddar cheese
 2 tbsp all-purpose flour
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tbsp canola oil
 1 tbsp unsalted butter
 10 1-oz slices country ham
 2 tbsp white vinegar
 3 tbsp chopped chives
 kosher salt, to taste
 Freshly ground black pepper, to taste

Directions

1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and a cooling rack.

2

Peel 3 of the potatoes and cut them into 2-inch pieces. Place in a large pot. Cover with water by 3 inches and season very liberally with kosher salt. Bring to a boil and cook until the potatoes are very tender, about 30 minutes. Drain, transfer to a large bowl, and mash until smooth.

3

Grate the remaining 3 potatoes and transfer to a clean dish towel or cheesecloth. Wring the moisture from the grated potatoes then add to the mashed potatoes along with, cheese, flour, garlic powder, and onion powder, and salt. Using hands, mix until uniform then form into 10 (4-inch) patties.

4

Place a large, non-stick skillet over medium-high heat with the canola oil then the butter. Working in batches, sear the patties until golden brown on both sides, about 5 minutes per side. Transfer to the lined baking sheet and bake until cooked through, about 20 minutes. (optional) or cook on burner.

5

In the same skillet, sear the ham slices until brown on each side, about 2 minutes per side. Reserve on a plate.

6

Bring a pot of water to a simmer and add the vinegar. Crack one egg into a small bowl. Using a slotted spoon, create a small whirlpool in the simmering water. Gently drop the egg in the center of the pot and cook until the white is cooked through, about 3 minutes. Repeat with remaining eggs, reserving on a paper towel lined plate.

7

To serve, top each potato cake with a slice of ham and a poached egg. Garnish with chopped chives. Serve warm and immediately.

Potato Pancake Benedict with Seared Country Ham