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Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.
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Lobster and Corn Chowder
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By rainydaywriter1
Michigan
on November 24, 2012
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great! and easy, a plus in my book.
I like to make the potato cakes a little smaller so they're more crispy, but that's a personal preference. I also added more parmesan ;
This uses leftover mashed potatoes, so if they're "bland," that's not Giada's fault. lol
By LILLIANCOOKS
Long Island,N.Y.
on November 25, 2011
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This was not very good! The potatoes were bland.
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