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🍽️ Crispy Potato Pancakes with Poached Egg

240 kcal · 30 min · 4 servings

Crispy Potato Pancakes with Poached Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the savoy cabbage leaves under running water.
  2. 2. Shake the leaves dry.
  3. 3. Trim the hard leaf ribs flat.
  4. 4. Cut the savoy cabbage leaves into thin strips.
  5. 5. Bring water with salt to a boil.
  6. 6. Add the savoy cabbage to the boiling water.
  7. 7. Cook the savoy cabbage for 2 to 3 minutes.
  8. 8. Remove the savoy cabbage from the water.
  9. 9. Shock the savoy cabbage under cold water.
  10. 10. Let the savoy cabbage drain well.
  11. 11. Peel the onion.
  12. 12. Finely chop the onion.
  13. 13. Peel the potatoes.
  14. 14. Wash the peeled potatoes.
  15. 15. Grate the potatoes finely.
  16. 16. Squeeze the grated potatoes well.
  17. 17. Place the potatoes in a bowl.
  18. 18. Add the chopped onion.
  19. 19. Add the drained savoy cabbage.
  20. 20. Add one egg.
  21. 21. Add flour.
  22. 22. Add starch.
  23. 23. Knead the mixture into a smooth dough.
  24. 24. Season the dough with salt.
  25. 25. Season the dough with pepper.
  26. 26. Season the dough with freshly grated nutmeg.
  27. 27. Form four pancakes from the mixture.
  28. 28. Heat butter in a pan.
  29. 29. Place the pancakes in the hot pan.
  30. 30. Fry the pancakes over medium heat.
  31. 31. Fry the pancakes for about 5 minutes until golden brown.
  32. 32. Reduce the heat.
  33. 33. Let the pancakes cook for another 5 minutes.
  34. 34. Crack the remaining eggs individually into cups.
  35. 35. Add vinegar to a pot.
  36. 36. Add 1 liter of water to the pot.
  37. 37. Bring the liquid to a boil.
  38. 38. Slide the eggs carefully into the boiling water.
  39. 39. Cook the eggs for 4 minutes.
  40. 40. Wash the arugula.
  41. 41. Spin the arugula dry.
  42. 42. Distribute the arugula onto four plates.
  43. 43. Place one pancake on the arugula.
  44. 44. Place one poached egg on the pancake.

Nutrition per serving