Poached Egg Potato Pancake

Prep Time 10

Cook Time 25

Servings servings

Calories 523kcal

Preheat the oven to 375 degrees. Place the sausage on a foil lined baking sheet and cook an internal temperature of 150 degrees using a thermometer and crispy on the outside.
In a bowl, mix the shredded potato, flour, baking powder, milk, scallions, and cheese. Season well with salt and pepper.
Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, spoon the potato batter into the pan and cook on both sides until crispy and golden brown. Set aside on paper towels to drain any excess grease.
Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
Serve the eggs with potato pancakes, sausage, toast, and blackberries. Garnish with scallions.