THE RECIPE JOURNAL · Brunch
Multicolored Potato Pancakes Served with Harissa and Eggs
These vibrant potato pancakes bring a colorful twist to a classic favorite, perfectly crispy on the outside and tender inside. Served with spicy harissa and soft eggs, they make a delicious and satisfying meal any time of day.
FROM THE KITCHEN • Multicolored Potato Pancakes Served with Harissa and Eggs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a 10-inch skillet over medium-high heat until it reaches about 350°F. While the oil heats, preheat your oven to 200°F and line a baking sheet with parchment paper to keep the pancakes warm later.
02
Step 2
Grab a clean kitchen towel and put the shredded russet potatoes along with half of the chopped onion in it. Squeeze out as much moisture as you can, then transfer the potatoes to a bowl. Repeat the same with the shredded purple potatoes and the remaining onion, squeezing out the moisture and placing them in a separate bowl.
03
Step 3
In a large bowl, whisk together the eggs, potato starch, salt, and pepper until smooth. Divide this mixture in half. To one half, add a splash of balsamic vinegar and fold in the purple potatoes. Mix the russet potatoes into the other half of the egg mixture.
04
Step 4
Carefully drop spoonfuls of the batter (about 3 tablespoons each) into the hot oil, flattening them gently with a spatula. Cook for about 8 minutes, flipping once, until both sides are golden and crispy. Transfer the cooked pancakes to the baking sheet in the oven to keep warm. Repeat with the rest of the batter.
05
Step 5
Next, bring a large saucepan filled with a couple of inches of water to a gentle simmer. Add a splash of white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Let them poach for about 2 ½ to 3 minutes until the whites are set but the yolks are still soft.
06
Step 6
Use a slotted spoon to remove the eggs, letting any extra water drip off, and pat them dry on a kitchen towel. Top each warm pancake with a poached egg and a sprinkle of microgreens. Serve everything alongside some sour cream and a dollop of harissa for a little kick.
Why you’ll love it
These pancakes bring together vibrant colors and bold flavors, making every bite exciting. The blend of different potatoes adds texture and sweetness, while the harissa offers a spicy kick. Paired with eggs, it’s a satisfying meal that feels both comforting and adventurous.
How to serve
Serve warm with a dollop of creamy yogurt or sour cream alongside the harissa for a cooling balance. A simple green salad or pickled vegetables also complement the spicy and earthy flavors nicely.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to keep the pancakes crispy. Avoid microwaving as it can make them soggy.
