Mangalitsa Ham Recipe
crispy potato Parmesan cakes, spinach, poached eggs, yuzu hollandaise
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Ingredients
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For the Crispy Potato Parmesan Cakes
For the Poached Eggs
For the Yuzu Hollandaise
For Serving
Method
Prepare the Crispy Potato Parmesan Cakes
Cook the Potatoes
Peel and grate the Russet potatoes. Place them in a clean kitchen towel and squeeze out excess moisture.
Mix Ingredients
In a large bowl, combine the grated potatoes, Parmesan cheese, flour, eggs, salt, and black pepper. Mix until well combined.
Form Cakes
Form the mixture into small, flat cakes about 2-3 inches in diameter.
Cook Cakes
In a large skillet, heat olive oil over medium heat. Fry the potato cakes until golden brown and crispy on both sides, about 4-5 minutes per side. Drain on paper towels.
Poach the Eggs
Prepare Poaching Water
Bring a pot of water to a gentle simmer and add the white vinegar.
Poach Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
Make the Yuzu Hollandaise
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and yuzu juice.
Heat and Emulsify
Place the bowl over a pot of simmering water (double boiler). Whisk continuously while slowly adding the melted butter until the mixture is thick and creamy. Season with salt and white pepper.