Rainbow-Style Potato Pancakes with Eggs and Harissa

Ingredients 0/13

Step 1

Gently heat some oil in a 10-inch skillet over medium-high heat—you want it around 350°F. Meanwhile, warm your oven to about 200°F and line a baking sheet with parchment paper to keep the pancakes warm when they’re done.

Step 2

Grate the russet potatoes and half of the onion, then wrap them in a clean kitchen towel and squeeze out as much moisture as you can. Transfer this to a bowl. Do the same with the purple potatoes and the remaining onion, squeezing out the liquid and placing them in a separate bowl.

Step 3

In a large bowl, whisk together 4 eggs, about 1/2 cup plus 2 tablespoons of potato starch, and a good pinch of salt and pepper until smooth. Split this mixture in half—add a splash of balsamic vinegar to one half, then fold in the purple potato mixture. Stir the russet potatoes into the other half of the egg mixture.

Step 4

Carefully drop four spoonfuls (about 3 tablespoons each) of batter into the hot oil, then gently press them down with a spatula. Cook until golden brown on each side, about 8 minutes total, flipping once. Transfer the cooked pancakes to your prepared baking sheet and keep them warm in the oven. Repeat with the rest of the batter.

Step 5

To poach the eggs, fill a large saucepan with a couple of inches of water and bring it to a gentle simmer over medium-low heat. Add a splash of white vinegar to the water. Crack each egg into a small bowl, then slowly slide them one at a time into the simmering water. Let them cook for about 2 1/2 to 3 minutes, until the whites are set but the yolks are still soft.

Step 6

Use a slotted spoon to carefully lift the eggs out, then blot any excess water with a kitchen towel. Top each potato pancake with a poached egg and a sprinkle of microgreens. Serve everything alongside some sour cream and a dollop of harissa for a little kick.