Potato Pancakes with Poached Eggs and Jarlsberg Cheese Sauce

This is perhaps the most crave inducing breakfast or brunch recipe we’ve ever seen.   A carb lovers heaven, this recipe comes to us courtesy of Executive Chef Zane Holmquist from the Glitretind restaurant in the Stein Eriksen Lodge located in Park City, Utah. Last year the Glitretind won the coveted Santé Restaurant Award thanks to Chef Zane and his team, so this recipe is destined for greatness.  Enjoy!

Norwegian Potato Pancakes with Poached Eggs, Jarlsberg Cheese Sauce and Cranberry Relish

Yield: 6 – 8 Servings
Ingredients:

Norwegian Idaho® Potato Pancakes

* 4 Idaho Potatoes
* ½ Small Yellow Onion
* 4 Bacon Strips
* 1 Egg White
* 1 tsp All-Purpose Flour
* 1 tsp Fresh Chives, chopped
* 1 tsp Fresh Italian Parsley, chopped
* 1 tsp Kosher Salt
* ½ tsp Fresh Ground Black Pepper

Jarlsberg Cheese Sauce

* 1 C Heavy Cream
* ¼ C Whole Milk
* 2 tsp Cornstarch
* 4 tspCold Water
* 2 C Jarlsberg Cheese, grated
* ¼ tsp Kosher Salt
* ¼ tsp White Pepper
* 1 Pinch Nutmeg, grated

Cranberry Relish

* 1 ½ C Whole Fresh Cranberries
* 1 C Granulated Sugar
* ½ Orange, zested
* 1 Pinch Kosher Salt

Directions:

Norwegian Idaho® Potato Pancake

1. Boil potatoes in salted water for 12 minutes; cool to room temperature, peel and grate.
2. Peel and dice onion.
3. Cook bacon and dice. (Onions and bacon should be diced to equal sizes.)
4. Combine potatoes, onion and bacon.
5. Half whip egg white; fold into potato mixture.
6. Mix flour, chives, parsley, salt and pepper into potato combination.
7. Be sure not to overwork; the potatoes should keep their grated texture.
8. Scoop potato mixture onto lightly oiled pancake griddle with 2 ounce scoop and cook until lightly browned on both sides; approximately 3-4 minutes per side.

Jarlsberg Cheese Sauce

1. Bring cream and milk to a simmer.
2. Mix cornstarch and water together.
3. Add cornstarch slurry to simmering milk and cream (you must bring the cream to a boil to activate the corn starch). Slowly add in grated Jarlsberg cheese, continually whipping until a smooth sauce-like consistency.
4. Add salt, white pepper and nutmeg.
5. Keep sauce warm until ready to serve.

Cranberry Relish

1. Mix cranberries, sugar, orange zest and salt together in a bowl.
2. Place in a thick-bottom saucepan; bring to a low simmer, stirring occasionally.
3. Cook for 12 minutes, or until the mixture is a jam-like consistency.

To Plate

1. Top potato pancake with 1 poached egg.
2. Add 2-3 tablespoons of cheese sauce over top the egg.
3. Garnish with 1 large tablespoon of cranberry relish.
4. Finish with chopped parsley and serve immediately.

Photo: Idaho Potato Commission