Let’s make a steak and egg on a potato pancake dish that’s rich, flavorful, and restaurant-quality. I’ll break it down into three main components: the potato pancake, the steak, and the egg, plus a simple garnish/sauce if desired.
Ingredients (Serves 2)
Potato Pancakes
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2 large russet potatoes (about 1 lb / 450 g)
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1 small onion
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1 large egg
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2 tablespoons all-purpose flour (or potato starch for gluten-free)
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1 teaspoon salt
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½ teaspoon black pepper
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2–3 tablespoons vegetable oil or clarified butter for frying
Steak
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2 steaks (ribeye, sirloin, or filet mignon; 6–8 oz each)
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Salt and freshly ground black pepper
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1 tablespoon olive oil or butter
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Optional: 1 garlic clove, smashed; a sprig of thyme or rosemary
Eggs
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2 large eggs
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Butter or oil for frying (optional: poaching works too)
Optional Garnishes
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Chopped fresh parsley or chives
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Sour cream, crème fraîche, or a simple pan sauce (from steak drippings)
Step-by-Step Instructions
1. Make the Potato Pancakes
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Peel the potatoes and grate them using a box grater or food processor.
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Finely grate the onion as well.
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Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible—this prevents soggy pancakes.
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Transfer to a bowl. Add the egg, flour, salt, and pepper. Mix until combined.
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Heat 2–3 tablespoons oil in a large skillet over medium-high heat.
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Scoop ~¼ cup of potato mixture per pancake, flatten into a ½-inch thick round.
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Fry for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
2. Cook the Steak
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Pat the steaks dry and season generously with salt and pepper.
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Heat a skillet over medium-high heat with 1 tablespoon oil.
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When hot, add the steaks. Sear 3–4 minutes per side for medium-rare (adjust for thickness).
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Optional: Add smashed garlic and herbs during the last minute and baste with butter for extra flavor.
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Transfer to a plate and let rest 5 minutes before slicing.
3. Cook the Eggs
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Fried Eggs: Heat a little butter in a pan. Crack eggs in and cook sunny-side up or over-easy until whites are set but yolks remain runny.
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Poached Eggs: Bring water + 1 tbsp vinegar to a simmer, create a gentle whirlpool, and drop in the egg. Cook 3–4 minutes, then remove with a slotted spoon.
4. Assemble
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Place the potato pancakes on a plate.
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Lay the cooked steak slices on top.
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Gently place the egg on the steak.
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Sprinkle with fresh herbs, a pinch of salt, and pepper. Optional: drizzle with pan juices or a dollop of sour cream.
Chef Tips
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Crispier pancakes: Use a cast-iron skillet and don’t overcrowd the pan.
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Juicy steak: Let it rest after cooking so juices redistribute.
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Egg yolk as sauce: A runny egg yolk adds a natural “sauce” over the steak and potato pancake.
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Make ahead: Potato pancakes can be prepared in advance and reheated in a skillet.
If you want, I can also give you a variation with caramelized onions and garlic herb butter that makes this dish feel super fancy brunch-level.