From: Executive sous chef Allison Trinkle, Loews Vanderbilt Hotel, Nashville. Yield: 12 servings. 7 cups shredded or coarsely grated potatoes 1 cup onion, grated or minced 4 large eggs, beaten 1 Tbsp. flour 1 1/4 tsp. salt 1/4 tsp. pepper as needed, oil for frying 2 oz. butter 2 oz. flour 4 cups heavy cream 1 cup Gruyere cheese, shredded 1 1/4 cups Parmesan cheese, shredded 1/4 cup chives, chopped 24 large eggs, poached** and kept warm 2 4 slices thin smoked salmon In bowl, mix potatoes, ...
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