Fried potato pancakes with scallions, sweet potato, and peppercorn jam, filled with poached eggs and ham

Votes: 1

How to Make - Fried Potato Pancakes with Sweet Potatoes, Green Onions, and Pepper Jam, Stuffed with Poached Eggs and Ham

Time: 50 min.
Complexity: easily
Servings: 4

Bobby Flay suggests serving leftover baked glazed ham after the holidays in unusual sandwiches with a poached egg and pepper jam between two sweet potato and green onion pancakes. Before adding the grated sweet potato to the batter, remove as much water as possible, which will make the pancakes crispier and more delicious. The recipe also includes detailed instructions on how to poach the eggs for crispy results. You can make both pancake sandwiches and open sandwiches, which will look more elegant. May your New Year's Eve breakfast be as festive as your mood.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet Potato Pancakes with Green Onions

1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
Half a small Spanish onion, finely grated
1 tbsp. premium flour
2 green onions (white part removed), thinly sliced
Unsalted butter, for frying
Rapeseed oil (canola), for frying
Special equipment: gauze

Poached eggs

3 tablespoons distilled white vinegar
4 large eggs
0.5 tbsp. pepper jam
220 g baked ham in glaze, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, eggs, pepper jelly

Cooking the dish according to the recipe:

In a large bowl, mix 4 cups of cold water with 1 tablespoon of coarse salt until the salt dissolves. Add the sweet potatoes and let them sit for 15 minutes. Drain, then place the sweet potatoes in a large piece of cheesecloth and squeeze out as much water as possible.
Preheat oven to 190°C.

Potato pancakes:

In a large bowl, combine the eggs, onion, and a little black pepper. Add the sweet potato and flour and stir to combine. Add the green onions.
In a large nonstick skillet, heat a few tablespoons of oil and butter over medium heat until shimmering. Drop 1/4 cup of batter into the skillet, spacing them apart. Smooth the tops of the batter slightly and cook until golden brown on both sides, about 3 minutes per side. Transfer to paper towels to drain, then transfer the pancakes to a baking sheet and bake for 5 minutes to finish cooking.
Poached eggs:

Fill a tall skillet halfway with water and bring to a boil over medium-high heat; add vinegar. Line a plate with paper towels. Crack each egg into a small ramekin or cup.
Drop the eggs one at a time into the boiling water, leaving space between them; bring the water to a boil. Cook until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to drain.
Innings:

Place the pancakes on a serving platter. Spread four of them with pepper jam and top with a few slices. ham Top with a poached egg. Season with salt and pepper to taste. Top with another pancake to make sandwiches. You can also serve the pancakes as open sandwiches, adding more peppercorn jam. In this case, double the number of poached eggs.