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Caviar Potato Pancake with Egg Yolk Center

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A crispy potato pancake hiding a molten egg yolk at its center, finished with crème fraîche and caviar. The kind of dish that looks like it came from a tasting menu but comes together in your own kitchen: crispy outside, molten center, caviar on top.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Active Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 pancake
Course: Appetizer, Brunch
Cuisine: American, French
Calories: 126
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Yukon Gold potatoes
  • 1 large egg
  • 1 teaspoon baking powder
  • 2 tablespoon all-purpose flour
  • 1½ teaspoon kosher salt
  • freshly cracked white pepper
  • neutral oil for frying
  • unsalted butter for frying
  • 2 tablespoon chives finely sliced
  • 6 egg yolks
  • crème fraîche as needed
  • caviar as needed
  • flaky salt

Equipment

  • Oven
  • Sheet Pan
  • potato ricer or masher
  • Mixing bowl
  • nonstick or cast-iron pan
  • 2-inch ring mold
  • Spatula

Method
 

  1. Preheat the oven to 450°F.
  2. Bake the whole potatoes for 1 hour until completely tender.
  3. Allow to cool just long enough to handle.
  4. Scoop the flesh from the potatoes and pass through a ricer or mash until smooth.
  5. In a bowl, combine the potato, egg, flour, baking powder, salt, white pepper, and chives.
  6. Mix gently – just enough to bind without activating too much starch.
  7. Heat a nonstick or cast-iron pan over medium heat with oil and butter.
  8. Place a 2-inch ring mold in the pan.
  9. Add a thin layer of potato mixture (about 1 tbsp), creating a base.
  10. Place one yolk in the center.
  11. Cover with more potato mixture, sealing the yolk completely.
  12. Cook 3–4 minutes per side until deeply golden and crisp.
  13. Carefully remove the ring mold after the first side sets.
  14. Flip gently and cook the second side.
  15. Finish with a knob of butter and baste lightly.
  16. Transfer the pancake to a plate.
  17. Spoon a small quenelle of crème fraîche on top.
  18. Add a generous dollop of caviar.
  19. Finish with chives and flaky salt if needed.

Nutrition

Calories: 126kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 665mgPotassium: 344mgFiber: 2gSugar: 1gVitamin A: 305IUVitamin C: 15mgCalcium: 73mgIron: 1mg

Notes

Storage: best eaten right away while the yolk center is molten and the pancake is crisp. The plain potato pancakes, without the yolk or caviar, keep in the fridge for up to 2 days; re-crisp in a hot pan.

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