I am a sucker for anything served with a poached egg.
From salads to English muffins, poached eggs are among my favorite things to prepare and eat. A perfectly poached egg is a thing of beauty, and when you break into the golden, oozing yolk … well I can’t think of many things that are better. Now that the warmer weather is behind us I find myself craving the heartier foods that really stick to the ribs. I am not much of a potato eater most of the year, but when the air has a chilly bite I find potatoes are the first thing I crave. I also crave bacon, but then when DON’T I crave bacon, and tart-crisp apples. So, why not make something filling, warm, and comforting to welcome the fall?
This recipe has some really great textures. Runny egg yolk, soft set whites, crisp potatoes, and crunchy bacon. If you wanted you could serve this for breakfast, brunch, lunch, or dinner. You can omit the eggs and use these little potato cakes as a side dish for roast chicken, sausages, or roast beef. I like them just as they are with a simple garnish of fresh cracked pepper and some flakes of good sea salt. You can round out the meal with a green salad or some fresh green beans cooked in some garlic and butte … and more crisp bacon. When it comes to bacon I truly believe more is best.
Apple Bacon Potato Cakes with Poached Eggs Serves 4
For the potato cakes:
1 large russet potato, peeled
1 medium Granny Smith apple, peeled and cored
1/4 medium onion finely chopped, about 1/3 cup
1 strips thick cut bacon, cooked crisp and chopped
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Vegetable oil, for frying
For the poached eggs:
Water for poaching
1/2 teaspoon apple cider vinegar
4 eggs
In a food processor, or with a box grater, shred the potato and apple. Place the shredded potato and apple in a clean dish cloth, or in a salad spinner, and press or spin out the excess liquid.
In a medium bowl add the drained potato and apple, onion, flour, egg, salt, pepper, paprika, and cayenne pepper. Mix until well combined.
In a non-stick skillet over medium heat add two tablespoons of vegetable oil. Once it shimmers scoop golf ball sized scoops of the potato mixture into the oil and gently flatten them until they are no more than 1/4-inch thick. Cook until deeply golden on both sides, about 5 minutes per side. Drain on paper towels. Once drained you can transfer these to an oven safe plate and store in a warm oven while you poach the eggs.
Bring a wide pan filled 3-inches deep with water to a simmer over medium heat. Add the vinegar and stir to combine. Break the eggs, one at a time, into a small ramekin or dish. Slide the eggs slowly into the simmering water. Immediately turn the heat down to medium low and poach until the eggs are your preferred level of doneness. For a very runny yolk poach for 2 minutes, for a firmer yolk poach for 3 to 4 minutes. Remove the eggs from the water with a slotted spoon to drain.
To serve arrange three potato cakes in a plate and top with a poached egg. Garnish with fresh cracked pepper and a generous sprinkle of sea salt. Enjoy!
