Truffled Potato Pancakes With Fried Eggs

by Susan Alexander Truffles in Truffle Recipes

Try this tasty potato pancakes recipe:


  • 4 medium potatoes, cleaned and chopped (I usually leave the skin on unless it’s very thick or old seeming)
  • several big splashes of cream, about ¼ I’d guess
  • a couple Tablespoons of truffle butter (or regular butter)
  • salt and pepper to taste
  • 4 eggs (2 are just for frying)


Put the potatoes in a pot and fill with just enough water to cover the potatoes.  Cover and bring to a boil then turn down to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced by a fork.  Drain the potatoes, return them to the pot and add the cream and butter.  Mash and whip them up vigorously with a masher or with a handheld electric mixer.  Mix in salt and pepper to taste.

To make potato pancakes, take about 2 cups of the mashed potatoes, and stir in 2 eggs until incorporated.  Melt another Tbs. or so of (regular) butter in a large frying pan over medium heat.

Scoop the potato mixture and plop it into the pan in pancake size circles.  Allow to cook for 4-5 minutes, until browned on the underside.  Very carefully use a spatula to flip the cakes and cook for another couple of minutes on the second side.  Repeat until all of the potato-egg mixture is used up.

Then add another pat of butter, crack in the 2 leftover eggs.  Let them fry for a couple of minutes, then flip them – trying not to break the yolk, if you want a runny yolk – and let them cook one minute more.  Add salt and pepper to taste.  Serve one egg and 2 or so pancakes together on a plate.  Feel really impressed with yourself that you cooked up such a nice breakfast.

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