Grated potato cakes make a delicious bed for poached eggs, and are a great way to start the day.
This recipe is easy to make, and super delicious first thing in the morning.
This breakfast is ever so tasty, and is an old-fashioned recipe that has stood the test of time.
Table of Contents
- The Many Types of Potato Cakes or Pancakes
- What is the difference between hash browns and potato cakes?
- Best Type of Potato To Use for Grated Potato Cakes
- Ingredients for Poached Eggs on Potato Cakes
- Instructions for Making Poached Eggs on Grated Potato Hash Cakes
- Recipe Card
- What to Serve with Hash Cakes and Poached Eggs
The Many Types of Potato Cakes or Pancakes
The Irish, like most European cultures, have their own favorite versions of potato pancakes.
Shallow-fried potato pancakes come in many forms whether it is Polish potato pancakes or latkes. These ones are also similar to German potato pancakes.
These shredded potato cakes are simpler than these other recipes, since they are made using only raw, grated or spiralized potatoes.
What is the difference between hash browns and potato cakes?
Have you ever wondered about the differences between hash browns, potato cakes, potato pancakes and latkes? Here are your answers.
Hash browns are made with just grated or shredded potatoes and chopped onions, plus a little salt and pepper. No egg or milk is used to bind the potatoes togeter.
Potato pancakes are usually made with raw, shredded potato too, but they also have a little added egg, and flour to bind them together and give them a little extra bite.
Potato cakes can be made with mashed potato, flour and egg.
Latkes are slightly different again. They use potatoes and eggs as the two main ingredients, but they can also require a little baking powder, matzo meal and milk.
Best Type of Potato To Use for Grated Potato Cakes
You can choose most any potato you have on hand, with a few exceptions. I find russet potatoes are best. They have a good amount of starch. I’m sure you understand – we Irish love a good, floury potato!
Russet potatoes are the best for this potato cake recipe since they contain more starch and less moisture. Since they are not as wet as waxier varieties of potatoes, your pancakes will crisp up nicely in the skillet.
Baking potatoes are great for this recipe, but if they are very big, one potato may suffice rather than two when making pancakes for two.
Yukon golds tend to be a waxier variety of potato. When made with Yukon golds, these potato cakes tend to have a little excess moisture and don’t crisp up as well in the skillet.
However, since egg is not typically used for hash browns, the extra moisture in a Yukon gold will bind hash browns together. They will not be as brown or crispy as these shredded potato cakes.
I would avoid using baby or fingerling potatoes. They contain far too much liquid for this potato cake recipe.
So, if you’ve ever wondered what can be made from grated potatoes, then this recipe is for you.
Ingredients for Poached Eggs on Potato Cakes
Here’s a quick list of what you’ll need for this breakfast recipe. You’ll find exact quantities and nutritional information in the recipe card below.
What You’ll Need
- potatoes washed, peeled, and coarsely grated
- red onion, finely chopped
- all-purpose flour
- freshly ground black pepper to taste
- eggs, for the potato cakes and to poach
- butter, to fry the potato cakes
- olive oil, to fry the potato cakes
- boiling water, to poach the eggs
- white vinegar, to poach the eggs
This is the basic recipe. Feel free to mix up the potato pancake recipe by adding some of your favorite herbs and spices for a little extra kick.
A teaspoon of garlic powder adds extra flavor. If you like herbs try a little chopped up fresh parsley in the grated potato mixture. Sage or thyme also work great.
- 1 Large Skillet to fry the potato cakes
- 1 Large Mixing Bowl to mix the potato cakes
- 1 Small Glass Bowl to whisk the egg
- 1 Medium Saucepan to poach the eggs
Instructions for Making Poached Eggs on Grated Potato Hash Cakes
Here are the step-by-step photographic instructions for this delicious breakfast.
Prepare the Potato Hash Cakes
The first step is to prepare the potatoes.
You can use a box grater to shred the potatoes. I like to use a spiralizer for more strip like pieces of potato.
You can also shred the potatoes using a food processor. This usually requires a special shredding disc, which is placed in the processor before adding the potatoes.
It is important to rinse the potato shreds under cold water to remove excess starch.
The potatoes then need to be dried well before being used to make the cakes. You can use paper towels, but I find they tend to break up and leave little pieces of wet paper on the potatoes.
The best way to dry the shredded potatoes is using a dark colored dish towel. Avoid using a white dish towel, since the potato juices can stain the cloth.
Next mix the dried potatoes, flour, and chopped red onion in a large mixing bowl.
Add salt and pepper as desired. If you are adding additional herbs or spices, then this is the time to toss them into the bowl.
Beat one egg in a little bowl, and add it to the potato mixture. This will bind the potato cakes together.
Form the potatoes into patties. Heat the vegetable oil and butter in a skillet over medium to medium-high heat.
Cooking the Potato Hash Cakes
Add the patties to the pan and fry them for 4 to 5 minutes on each side. Reduce the heat if they start to turn brown too quickly.
Since we’re using raw potatoes it’s important to fully cook these pancakes, so don’t rush the process and burn the outside before they’re cooked.
Set the cooked potato cakes to the side as you poach the eggs.
Poaching the Eggs
Bring a saucepan of water to the boil and add a little white vinegar. You may wonder why I add vinegar to the water.
The acid in the vinegar helps the egg whites to congeal or bind together more quickly.
When the egg white sets quickly there is less risk of the egg falling apart in the water, creating a messy, watery, egg-scramble.
Also, set the water whirling with a spoon before you drop the eggs in one at a time. Poach for 3 to 4 minutes. This timing will yield a poached egg with a runny yolk. If you like harder poached eggs, leave the egg in the boiling water for 1 to 2 more minutes.
Remove the eggs from the boiling water with a slotted spoon and drain them on paper towels.
Serve your soft cooked poached eggs over the crispy grated potato cakes, and enjoy.
The recipe card below was created for 2 servings, so they’re won’t be any leftovers.
You can increase the number of servings in the recipe card before printing, and the calculations will be completed for you.
Poached Eggs on Grated Potato Cakes
- 2 medium potatoes washed, peeled and coarsely grated
- ⅓ cup red onion finely chopped
- ¼ cup all-purpose flour
- ⅛ teaspoon salt a pinch
- ¼ teaspoon freshly ground black pepper
- 3 regular eggs one for the potato cakes and two to poach
- 2 tablespoons butter to fry the potato cakes
- 2 tablespoons olive oil to fry the potato cakes
- 4 cups boiling water to poach the eggs
- 1 tablespoon white vinegar to poach the eggs
- Add the grated potatoes to a strainer and rinse under cold running water to remove excess starch. Drain completely. Transfer to a clean dish towel, roll and squeeze the grated potatoes to dry them out as much as possible (Use a dark colored dish towel since the potato starch can leave difficult stains on a white towel). Add the grated potato to a mixing bowl.
- Add the finely chopped onion, flour and salt and pepper. Mix the ingredients together.
- Beat one egg and mix it in to the potato mixture to bind it all together.
- Heat the oil and butter over medium heat in a large skillet. Drop the potato mixture in large spoonfuls into the pan with plenty of space between each cake. Use the back of the spoon to flatten the hash brown cakes. Cook for 4 to 5 minutes on each side until golden brown. Remove from the skillet and keep warm.
- Bring the water to a boil in a large cooking pot. Add the white vinegar. Reduce the heat and simmer. Stir the water to create a gentle whirlpool. Slowly tip one egg into the center of the water. Repeat with the other egg. Keep the heat low and poach for 3 to 4 minutes. Remove the poached eggs one at a time with a slotted spoon. Drain on kitchen paper.
- Serve the hashed potato cakes on individual serving plates and top with a poached egg. Season the eggs with freshly ground black pepper.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
What to Serve with Hash Cakes and Poached Eggs
They’re delicious served with a little ketchup or brown sauce on the side.
To kick it up a notch you could serve your favorite salsa along with these eggs, or a little sour cream compliments the hash cakes beautifully.
In Germany and Poland this type of potato pancake is served with applesauce. And don’t forget a strip or two of bacon, or a few sausages are also delicious with eggs.
Whichever side dish you choose, I hope you will like this poached egg breakfast.
If you like eggs for breakfast then you might like to check out these other recipes…
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
- Barmbrack – A Traditional Fruity Bread From Ireland
- Pumpkin Beetroot Soda Bread A Healthy Twist On An Irish Favorite
- Bread Machine Hot Cross Buns For Easter
- Savory Creamy Chicken and Asparagus Pancakes
- Blueberry Cinnamon Toast Crunch Muffins
- Irish Buttermilk Scones
- Blueberry Banana Oatmeal Muffins
- Buttermilk Pancakes