Creole Potato and Ham Cakes with Poached Eggs and Cajun Hollandaise

Creole Potato and Ham Cakes with Poached Eggs and Cajun Hollandaise ingredients

• 2 large Russet potatoes, peeled and quartered
• 1 cup Creole-seasoned ham, cooked and finely diced
• 0.25 cup yellow onion, finely diced
• 0.25 cup celery stalk, finely diced
• 0.25 cup green bell pepper, finely diced
• 2 tbsp green onions, thinly sliced
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour
• 1 tsp Creole seasoning
• 0.25 tsp black pepper
• 0.25 cup vegetable oil, for frying
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 0.5 cup (1 stick) melted unsalted butter, warm
• 0.25 tsp cayenne pepper
• 0.5 tsp smoked paprika
• 0.5 tsp Creole seasoning
• 0.5 tsp hot sauce (e.g., Tabasco)
• salt, to taste
• 4 large eggs
• 1 tsp white vinegar
• 1 tbsp fresh green onions or chopped parsley, for garnish

How to make Creole Potato and Ham Cakes with Poached Eggs and Cajun Hollandaise

1. Cook the potatoes: Place 2 peeled and quartered large Russet potatoes in a pot of cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well and let them cool slightly, then coarsely mash them in a large bowl, leaving a few lumps for texture.
2. Sauté the trinity: While potatoes cook, heat a small amount of oil in a skillet over medium heat. Add 0.25 cup diced yellow onion, 0.25 cup diced celery, and 0.25 cup diced green bell pepper. Sauté for 5-7 minutes until softened. Remove from heat.
3. Prepare the potato cake mixture: Add the sautéed vegetables, 1 cup finely diced Creole-seasoned ham, 2 tablespoons thinly sliced green onions, 1 lightly beaten large egg, 2 tablespoons all-purpose flour, 1 teaspoon Creole seasoning, and 0.25 teaspoon black pepper to the mashed potatoes. Mix thoroughly until just combined, being careful not to overmix.
4. Form and fry the cakes: Shape the potato mixture into 8 patties, about 3 inches in diameter and 0.75 inch thick. Heat 0.25 cup vegetable oil in a large non-stick skillet over medium-high heat. Fry the potato cakes in batches for 4-5 minutes per side, until golden brown and crisp. Transfer to a wire rack set over a baking sheet to keep warm in a low oven while you prepare the eggs and Hollandaise.
5. Prepare a double boiler for the Hollandaise: Fill a small saucepan with about 1 inch of water and bring it to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
6. Whisk egg yolks and liquids: In the heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, 0.25 teaspoon cayenne pepper, 0.5 teaspoon smoked paprika, 0.5 teaspoon Creole seasoning, and 0.5 teaspoon hot sauce until light and frothy. Continue whisking constantly for 2-3 minutes as the mixture heats, until it thickens slightly and coats the back of a spoon.
7. Emulsify with butter: Slowly drizzle in 0.5 cup of warm melted unsalted butter, a few drops at a time initially, while continuously whisking to create a smooth emulsion. As the sauce thickens, you can add the butter in a thin, steady stream. If the sauce becomes too thick, whisk in a teaspoon of warm water.
8. Season the Hollandaise: Remove the bowl from the heat. Stir in salt to taste and adjust seasoning as needed. Keep the Hollandaise warm, but not hot, by placing the bowl over a pot of very warm (not simmering) water, or in a warm spot on the counter, whisking occasionally.
9. Poach the eggs: Fill a wide, shallow pot with about 3-4 inches of water and bring it to a gentle simmer. Add 1 teaspoon white vinegar to the water (this helps the egg whites set). Carefully crack 4 large eggs one at a time into small individual bowls or ramekins.
10. Cook the poached eggs: Gently slide each egg into the simmering water. Poach for 3-4 minutes for soft, runny yolks, or longer for firmer yolks. Remove the eggs with a slotted spoon and drain them briefly on paper towels.
11. Assemble and serve: Place 2 warm potato and ham cakes on each serving plate. Top each stack with a freshly poached egg. Drizzle generously with the Cajun Hollandaise sauce, and garnish with fresh green onions or chopped parsley. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.