White Cheddar Eggs Over Potato Cakes
Crispy potato cakes (latkes) topped with delicious, creamy white cheddar scrambled eggs.
4 large baking potatoes, peeled and grated
3 teaspoons salt
1 1/4 teaspoons freshly ground white pepper
2 tablespoons plus 2 teaspoons olive oil
3/4 cup vegetable oil
1 dozen large eggs
3/4 cup half-and-half
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley leaves
1 tablespoon butter
1 1/2 cups shredded white cheddar cheese
- Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Add 2 teaspoons of the salt, 1 teaspoon of the white pepper, and the olive oil and toss to mix well. Form the mixture into 12 small cakes about 3-inches in diameter and 1-inch thick.
- Heat the vegetable oil in a 10 or 12-inch nonstick skillet over medium-high heat until it’s hot but not smoking. Fry the cakes, several at a time, until they are golden brown and cooked through, about 4 minutes on each side. Drain on paper towels and keep warm.
- Pour off the oil and wipe the skillet clean. Set aside.
- In a large mixing bowl, whisk the eggs until frothy, about 1 minute. Add the remaining teaspoon salt, the remaining 1/4 teaspoon white pepper, half-and-half, green onions, and parsley. Whisk to blend.
- In the skillet, heat the butter over medium heat for 1 minute. Add the egg mixture. Using a wooden spoon, stir the eggs and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese, stir gently for about 30 seconds, and remove from heat. Continue stirring the mixture until the cheese melts completely.
- To serve, top each potato cake with an equal portion off the eggs. Serve warm.
Makes 12 servings.