Poached Eggs On Grated Potato Cakes

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

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.

In Ireland we make potato cakes with leftover mashed potato, or we make boxty with a combination of raw grated potatoes, and leftover mashed potato.

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

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.

Equipment

• 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.

Leftover hash cakes can be stored in the fridge in an airtight container for a day or two. The eggs need to be cooked fresh just before serving.

Recipe Card and Video

Here's a short video highlighting how to make this delicious breakfast.

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.

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...

Smoked Salmon Scrambled Eggs On Toast

Boiled Egg And Soldiers

Scotch Eggs

Thanks for following my recipes and ramblings.