Golden brown and crisp rosti-style potato pancakes make an ideal base for poached eggs in this dish, which is both vegetarian and gluten-free. For best results, use your favorite extra-virgin olive oil for the vibrant green onion and parsley sauce. The pancakes can be made ahead and reheated in a 450ºF (230ºC) oven until warm throughout and crisp, about 5 minutes.
Potato Pancakes, Poached Eggs & Green Onion Sauce
1/4 cup (2 fl. oz./60 ml.) plus 2 Tbs. extra-virgin olive oil, plus more as needed
5 Tbs. (1 oz./30 g.) minced fresh flat-leaf parsley
2 Tbs. minced green tops and 3 Tbs. minced white parts green onions
Kosher salt and freshly ground pepper
1 lb. (500 g.) russet potatoes, peeled
4 poached eggs
Plain Greek-style yogurt for serving
Preheat the oven to 450ºF (230ºC). Meanwhile, in a small bowl, mix 1/4 cup (2 fl. oz./60 ml.) of the oil, 2 tablespoons of the parsley, the green onion tops and 1/4 teaspoon salt to make a sauce.
In a food processor fitted with the coarse grating blade, grate the potatoes. Transfer to a bowl and mix in the remaining 3 tablespoons parsley and the white green onion parts.
Working quickly, warm 2 tablespoons oil in a 12-inch (30-cm.) nonstick frying pan over medium-high heat. Add about 1/2 cup (3 oz./90 g.) of the potato mixture to the pan and flatten with the back of a spatula into a thin pancake. Repeat, forming 3 more pancakes. Cook until brown and crisp on the first side, about 6 minutes. Sprinkle with salt and pepper, turn over, and cook until brown and crisp on the second side, about 6 minutes. Transfer the potato pancakes to paper towels to drain. Add more oil to the pan and repeat, forming more pancakes. Transfer to paper towels to drain. Transfer the potato pancakes to a baking sheet. Reheat the pancakes in the oven while you poach the eggs.
Place 2 potato pancakes on each of 2 warmed plates. Top with the eggs and spoon the green onion sauce over the top. Serve right away with the yogurt and any remaining pancakes on the side. Serves 2.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.