Rainbow Potato Pancakes with Harissa and Eggs

To make these colorful cakes, use small purple Peruvian fingerlings or purple sweet potatoes. Their vivid hue comes from anthocyanin, an antioxidant-rich pigment that protects against chronic diseases.

1
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
4
Yield:
16 potato pancakes

Ingredients

  • 1 cup vegetable oil for frying, or more as needed

  • 1 pound russet potatoes, peeled and shredded

  • 6 tablespoons shredded yellow onion

  • 1 pound purple potatoes, peeled and shredded

  • 8 eggs, divided

  • ½ cup potato starch

  • 2 tablespoons potato starch

  • 2 teaspoons kosher salt

  • ¼ teaspoon ground black pepper

  • 1 teaspoon balsamic vinegar

  • 2 teaspoons white vinegar

  • ½ cup microgreens

  • ¼ cup sour cream

  • ¼ cup harissa

Directions

  1. Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

  2. Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.

  3. Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.

  4. Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.

  5. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.

  6. Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

Cook's Note:

Substitute red onion for the yellow onion and purple sweet potatoes for the purple potatoes if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

485 Calories
19g Fat
62g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 485
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 29%
Cholesterol 378mg 126%
Sodium 1198mg 52%
Total Carbohydrate 62g 22%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 18g
Vitamin C 46mg 228%
Calcium 115mg 9%
Iron 5mg 30%
Potassium 1146mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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