RH Staff

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, onion, eggs, flour, salt and pepper. Drop 1/3-cup portions into small amount of hot oil. Fry until golden brown on both sides and thoroughly cooked; keep warm.

In medium saucepot, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream, stirring constantly. Bring to simmer; stir in cheeses and chives. Keep warm.

To serve: Place two potato cakes on each plate; top each with a slice of salmon. Top salmon with poached eggs and 1/3 to 1/2 cup sauce. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

**Poached eggs should be cooked until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny but not hard).

AMERICAN EGG BOARD