How to make it

  • In a large bowl, combine the onion, grated potatoes, salt, pepper, and bacon. For each pancake, spread 1/2 cup of mixture on a hot oiled grill or skillet, keeping pancakes two inches apart. Cook over low heat, undisturbed, for 20 minutes. Increase heat to medium and cook the pancakes for an additional 5 to 10 minutes or until the undersides are browned. Turn the pancakes and cook them another 10 minutes. NOTE: The pancakes may be kept warm in a preheated 250° F oven for up to 30 minutes while you poach the eggs.
  • Poach the eggs. I use a microwave egg poacher, but you can do them anyway you please.
  • To serve, arrange the potato pancakes on heated serving plates, top each one with a tomato slice, and then top each tomato with a hot poached egg. Spoon some of the Basil Hollandaise over the eggs. Garnish with the basil sprigs and serve.
  • The basil hollandaise sauce follows. You can make this while the potato pancakes are frying.
  • Basil Hollandaise:
  • 1/2 cup unsalted butter
  • 2 large egg yolks
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons Dijon-style mustard
  • 1 cup packed basil leaves
  • Salt and freshly ground pepper to taste
  • In a small saucepan over medium heat, melt the butter and keep it warm. In a blender or food processor blend the egg yolks, lemon juice, mustard and basil leaves for 5 seconds. With the motor running add the melted butter in a stream and season with salt and pepper.
  • Makes approximately 1 cup.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This sounds amazing! Love the presentation and the layers of flavors happening here! Nice name, too! Definitely a 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Great post Rottman, love the sounds of this one. This is going on my breakfast table Sunday morning. Yummers, Yummers, Yummers. You have my 5.
    Was this review helpful? Yes Flag

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