RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS

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Rainbow Potato Pancakes with Harissa and Eggs image

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.

Provided by Juliana Hale

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 61.8 g, Cholesterol 378.3 mg, Fat 19.2 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 5.7 g, Sodium 1197.6 mg, Sugar 3.3 g

Jalake Sweet
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I love these pancakes! They're so unique and flavorful. I especially love the harissa sauce.


Hasnain Khanz
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I've made these pancakes several times now and they're always a hit! They're the perfect combination of crispy and fluffy, and the harissa sauce is to die for.


Rana Afzaal Ahmad
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These pancakes were so easy to make and they tasted amazing! I'll definitely be making them again.


Thamsanqa Mqathuseli
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I'm definitely making these again!


QueEn AriSh
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Yum!


Gyanu Thapa
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Meh.


Jeffrey Wilks
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I have to say, these potato pancakes were a bit of a disappointment. They were bland and lacked flavor. I think I'll stick to my usual potato pancake recipe next time.


Oti Manu Fred
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These pancakes were easy to make and turned out great! The harissa sauce was a bit too spicy for my taste, but that's just a personal preference. Overall, I'm really happy with this recipe.


Zara Abdul Rahman
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I made these pancakes for brunch and they were delicious! The harissa sauce was the perfect complement to the potatoes, and the eggs added a richness that made the dish feel extra special.


Oladipupo Oluwapelumi
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These potato pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the harissa added a nice spicy kick. I also loved the colorful presentation.


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