Vibrant Potato Pancakes Topped with Harissa and Eggs

crispy potato pancakes are packed with flavor and topped with a spicy harissa sauce and perfectly cooked eggs. They make a delicious and colorful meal that’s perfect for breakfast or brunch with a little kick.

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 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

Why This Dish Is Worth Trying

These potato pancakes are crispy on the outside and soft inside, making each bite a perfect balance of textures. The spicy harissa adds a lively kick, while the eggs bring a creamy richness. It’s a flavorful dish that feels both comforting and exciting.

Chef's Cooking Tips

- Grate the potatoes finely and squeeze out excess moisture to get crispier pancakes.
- Cook the pancakes over medium heat to avoid burning while ensuring they cook through.
- Use a non-stick pan or add enough oil to prevent sticking and achieve a golden crust.

Step 1

Gently heat some oil in a 10-inch skillet over medium-high heat until it’s around 350°F. While the oil heats, preheat your oven to 200°F and line a baking sheet with parchment paper to keep the pancakes warm later.

Step 2

Shred the russet potatoes and half of the onion, then wrap them in a clean kitchen towel and squeeze out as much moisture as you can. Transfer this mixture to a bowl. Do the same with the purple potatoes and the remaining onion, squeezing out the liquid and putting it into a separate bowl.

Step 3

In a large bowl, whisk together 4 eggs, about 1/2 cup plus 2 tablespoons of potato starch, and some salt and pepper until smooth. Divide this mixture in half. Stir some balsamic vinegar into one half, then fold in the purple potato mixture. Fold the russet potato mixture into the other half.

Step 4

Carefully drop four spoonfuls (about 3 tablespoons each) of one potato batter into the hot oil, flattening them gently with a spatula. Fry until golden brown on both sides, about 8 minutes total. Transfer the cooked pancakes to the baking sheet and keep them warm in the oven. Repeat with the other potato batter.

Step 5

Bring a large saucepan filled with a couple of inches of water to a boil. Lower the heat so the water is just simmering, then add a splash of white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs until the whites are set but the yolks are still soft, about 2 1/2 to 3 minutes.

Step 6

Use a slotted spoon to lift the eggs out of the water and let them drain on a paper towel. To serve, top each pancake with a poached egg and some fresh microgreens. Add a dollop of sour cream and a spoonful of harissa on the side for a little extra kick.

Best Serving Ideas

Serve these pancakes warm with a dollop of sour cream or yogurt for extra creaminess. A fresh salad or sautéed greens on the side can balance the bold flavors. Garnish with fresh herbs like parsley or cilantro to add brightness.

Storage Guide

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to keep them crispy. If you have extra harissa sauce, keep it in a sealed jar in the fridge for up to a week.

From the Dip Dish Editors

Recipe Team