Cooking Mom Uptown Recipes

Poached Eggs over Red Pepper Potato Patties

October 19, 2019

After withholding from delicious runny eggs all through my pregnancy, I’m definitely making up for that time off now! My Mom Uptown Original Recipe for Poached Eggs over Red Pepper Potato Patties offers big flavor potato cakes that soak up the runny yolks just right! Very easy to make with most of the items already in your refrigerator! Serve the patties as a brunch side all on their own, or top with the eggs for that yolk perfection! 

Rating: A+

How to make it an A+:  Treat yourself to this special breakfast!


Serves 4

Active Time: 40 minutes

Total Time: 40 minutes


  • 1 small Yellow Onion, finely chopped
  • 1 small Red Bell Pepper, finely chopped
  • 1 cloves Garlic, finely chopped
  • 1 tsp Salt, divided
  • 1 tsp Pepper, divided
  • 2 Tbsp Butter, divided
  • 2 Tbsp Olive Oil, divided
  • 1 lb Yukon Gold Potatoes, grated and excess water squeezed out
  • 1/4 cup Flour
  • 1/4 cup Parsley, chopped
  • 9 Farmland Fresh Dairies Large Eggs, divided
  • 2 tsps White Vinegar

To Assemble

  • Additional Parsley, for sprinkling
  • Arugula or Spinach, dressed in Olive Oil, Salt & Pepper, to serve
  • Or Crispy Bacon, to serve


Begin by heating 1 Tbsp of the butter and the oil in a large skillet over medium-high heat. Add the onion, red pepper, garlic, salt and pepper. Cook until softened and lightly caramelized, about 8 minutes. Transfer to a bowl to cool slightly. Wipe out the skillet and set aside. 

In another bowl, mix the grated potatoes, flour, one of the eggs, parsley, remaining salt and pepper, and add the cooled red pepper pictures. Combine, and shape into 8 3″ round patties. Reheat the skillet adding the remaining 1 Tbsp of each butter and oil, over medium-high heat. Cooking the patties, in two batches, until golden, about 3 minutes per side.

Meanwhile, bring a large pot, filled halfway with water to a simmer. Add the vinegar. Swirl the water using a wooden spoon, while slowly sliding in the eggs, one at a time. Simmer for four minutes for firm white, but runny yolks. 

Place two patties on each plate. Top each patty with an egg. Sprinkle with parsley. Serve alongside the arugula or spinach salads, and/or the crispy bacon.


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