Norwegian Idaho® Potato Pancake with Poached Eggs, Jarlsberg Cheese Sauce and Cranberry Relish

Norwegian Idaho® Potato Pancake with Poached Eggs, Jarlsberg Cheese Sauce and Cranberry Relish

Source:
Zane Holmquist
Stein Eriksen Lodge
Park City, UT

Yield: 6 - 8 Servings

Ingredients:

Norwegian Idaho® Potato Pancake

Jarlsberg Cheese Sauce

Cranberry Relish

Directions:

Norwegian Idaho® Potato Pancake
  1. Boil potatoes in salted water for 12 minutes; cool to room temperature, peel and grate.
  2. Peel and dice onion.
  3. Cook bacon and dice. (Onions and bacon should be diced to equal sizes.)
  4. Combine potatoes, onion and bacon.
  5. Half whip egg white; fold into potato mixture.
  6. Mix flour, chives, parsley, salt and pepper into potato combination.
  7. Be sure not to overwork; the potatoes should keep their grated texture.
  8. Scoop potato mixture onto lightly oiled pancake griddle with 2 ounce scoop and cook until lightly browned on both sides; approximately 3-4 minutes per side.
Jarlsberg Cheese Sauce
  1. Bring cream and milk to a simmer.
  2. Mix cornstarch and water together.
  3. Add cornstarch slurry to simmering milk and cream (you must bring the cream to a boil to activate the corn starch).
  4. Slowly add in grated Jarlsberg cheese, continually whipping until a smooth sauce-like consistency.
  5. Add salt, white pepper and nutmeg.
  6. Keep sauce warm until ready to serve.
Cranberry Relish
  1. Mix cranberries, sugar, orange zest and salt together in a bowl.
  2. Place in a thick-bottom saucepan; bring to a low simmer, stirring occasionally.
  3. Cook for 12 minutes, or until the mixture is a jam-like consistency.
To Plate
  1. Top potato pancake with 1 poached egg.
  2. Add 2-3 tablespoons of cheese sauce over top the egg.
  3. Garnish with 1 large tablespoon of cranberry relish.
  4. Finish with chopped parsley and serve immediately.