| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon extra-virgin olive oil
- 2 large russet potatoes
- Kosher salt and freshly ground black pepper
- 1 small shallot, finely diced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 tablespoons whiskey, such as Crown Royal
- One 8-ounce piece brie, rind removed and cut into small pieces
- 6 large eggs
- Black lumpfish caviar, for garnish
- Finely chopped fresh chives, for garnish
Instructions
- Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don’t burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
- While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
- In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
- Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 801 |
| Total Fat | 58 g |
| Saturated Fat | 33 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 448 mg |
| Sodium | 961 mg |
Reviews
I love this recipe, it was not greasy at all and my family love it! I did add it the Lobster it was so good. I will make this again!
Greasy, greasy!! my potatoes were a horrible greasy mess (we should be instructed to wring the potatoes out in a kitchen towel like they do for latkes, the eggs with the cheese (I used fontina) were too fatty, the sauce, while good, was the final topping of greasy awfulness. I didn’t want to use the lumpfish so I put bacon bits and diced scallions on top. Won’t be repeating this anytime soon.
dISH WAS great and please pay NO attention to the drunkard amy posting about a DIFFERENT RECIPE! This recipe has NO bacon or sweet pot.!!!! Hopefully she’ll move her erroneous post and the rest of you can enjoy THIS one which is quite good!!!!
Delish!!! Super easy weeknight meal! My fiance requested it two nights in a row. I diced up the sweet potatoes and sauted them, placed them in the bottom of a 9 inch pie dish, layered the bacon bits and eggs mixture and then the cheese sauce on top and cooked it in the over for 20 min. YUM.