Colorful Potato Pancakes with Spicy Harissa and Sunny Eggs

Step 1

Heat up oil in a skillet until it reaches 350 degrees F (175 degrees C) while preheating the oven to a cozy 200 degrees F (95 degrees C). Get a baking sheet ready by lining it with parchment paper.

Step 2

Grab a bunch of shredded russet potatoes and 3 tablespoons of onion, then wrap them in a kitchen towel to squeeze out excess moisture. Repeat the process with shredded purple potatoes and another 3 tablespoons of onion in a separate bowl to remove as much moisture as you can.

Step 3

In a large bowl, whisk together 4 eggs, 1/2 cup plus 2 tablespoons of potato starch, salt, and pepper until the mixture is smooth. Divide the egg mixture equally into two separate large bowls. To one bowl, add balsamic vinegar and the purple potato mixture, gently folding them in. To the other bowl, fold in the russet potato mixture.

Step 4

Spoon four 3-tablespoon portions of the batter into the hot oil, flattening them with a spatula. Fry until they turn a lovely golden brown, around 8 minutes. Transfer the cooked pancakes to the prepared baking sheet and keep them warm in the oven. Repeat the process with the rest of the potato mixture.

Step 5

In a large saucepan, fill it with about 2 to 3 inches of water and bring it to a boil. Lower the heat to medium-low, pour in some white vinegar, and let the water simmer gently. Crack an egg into a small bowl and carefully slide it into the simmering water, making sure to keep the bowl just above the water surface. Repeat this step with the rest of the eggs. Cook the eggs until the whites are set and the yolks have thickened but are still soft, about 2 1/2 to 3 minutes.

Step 6

Once the eggs are done, remove them from the water using a slotted spoon and gently pat them dry with a kitchen towel. Place the poached eggs and some microgreens on top of the pancakes. Serve these delightful creations with a dollop of sour cream and a side of harissa for an extra kick. Enjoy!