Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
 
Prep time
Cook time
Total time
 
Savory potato pancakes, topped with thinly sliced melt in your mouth filet mignon and sided with a fried egg.
Author:
Recipe type: Breakfast / Brunch
Serves: 8 servings
Ingredients
  • Potato Pancakes:
  • 2 pounds Yukon Gold potatoes (3 large potatoes)
  • 1 medium onion
  • ½ cup chopped scallions, including the green part
  • 1 large egg, beaten
  • Salt and freshly ground pepper to taste
  • Vegetable or Sunflower Oil for frying
  • Filet Mignon:
  • 1 lbs. (16 oz)Filet Mignon
  • 1 tbsp. olive oil
  • salt & pepper to taste
  • Eggs:
  • 8 eggs
  • 2 tbsp. butter
Instructions
  1. For Potato Pancakes:
  2. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. I used a back of a spoon t press out the water. Let the potatoes rest for 10 minutes over the bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
  3. In a medium bowl, add the potatoes and onions, along with the potato starch, scallions, egg, and salt and pepper. Mix well.
  4. Heat a non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. I also rang out any additional liquid. Place the potato mixture in the skillet (about 3 pancakes at a time.), flatten with a large spatula. Fry for a few minutes until golden. Flip the pancake over and brown the other side.
  5. Place the pancakes onto paper towels to drain. Set a side.
  6. To make Filet Mignon. Preheat oven 450 degrees.
  7. Cover the filet with olive oil and season with salt and pepper. Add to an oven safe skillet over medium heat, sear each side of the steak, about 3 minutes per side. Place the steak in the oven for 8 minutes. Take the steak out of the oven, place on cutting board and cover with aluminum foil. Let the steak rest for 10 minutes. Thinly slice the steak.
  8. While the steak is resting, preheat oven to 300 degrees and place the potato pancakes on baking sheet lined with parchment paper. Heat the pancakes for about 2-5 minutes. You just want them to warm up. They will also crisp up a tad more.
  9. To make fried egg: In a skillet at 1 tablespoon of butter and let it melt. Add about 3 eggs at a time and cook for about 2 minutes and flip and cook for 1 minute more. I made my eggs in 3 batches. Add more butter if needed per batch.
  10. To put together: Place the potato pancake on serving plate, top with thin slices of steak and top with an egg.
Notes
If you have leftover potato pancakes, you can freeze the leftovers and re-heat in a 350 degree oven for about 10 minutes.

For this recipe I only used one frying pan. If you follow my steps, you should be able to do the same.
Nutrition Information
Serving size: 1 plate Calories: 273 Fat: 14 Carbohydrates: 14.7 Sugar: 1 Sodium: 129 Fiber: 2.3 Protein: 20 Cholesterol: 248
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/12/21/potato-pancakes-with-filet-mignon-and-fried-eggs-sundaysupper/