Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Sweet Potato-Green Onion Pancakes:
  • Kosher salt and freshly ground black pepper
  • 1 large sweet potato, peeled and coarsely grated
  • 2 large eggs, lightly beaten
  • 1/2 small Spanish onion, finely grated
  • 1 tablespoon all-purpose flour
  • 2 green onions (dark green and light green parts only), thinly sliced
  • Unsalted butter, for frying
  • Canola oil, for frying
  • Poached Eggs:
  • 3 tablespoons distilled white vinegar
  • 4 large eggs
  • 1/2 cup pepper jelly
  • 8 ounces glazed baked ham, thinly sliced
Directions
  • For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.

  • Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.

  • Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.

  • For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.

  • One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.

  • To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

  • Special equipment: Cheesecloth

Cook's Note: Alternatively, you can serve the pancakes open-faced, with extra pepper jelly. Double the number of poached eggs if you do.


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