Fried potato pancakes with scallions, sweet potato, and peppercorn jam, filled with poached eggs and ham

Ingredients:

Sweet Potato Pancakes with Green Onions

• 1 large sweet potato, peeled and coarsely grated
• 2 large eggs, lightly beaten
• Half a small Spanish onion, finely grated
• 1 tbsp. premium flour
• 2 green onions (white part removed), thinly sliced
• Unsalted butter, for frying
• Rapeseed oil (canola), for frying
• Special equipment: gauze

Poached eggs

• 3 tablespoons distilled white vinegar
• 4 large eggs
• 0.5 tbsp. pepper jam
• 220 g baked ham in glaze, thinly sliced

Preparation:

1. In a large bowl, mix 4 cups of cold water with 1 tablespoon of coarse salt until the salt dissolves. Add the sweet potatoes and let them sit for 15 minutes. Drain, then place the sweet potatoes in a large piece of cheesecloth and squeeze out as much water as possible.
2. Preheat oven to 190°C.
3. Potato pancakes:
   
   In a large bowl, combine the eggs, onion, and a little black pepper. Add the sweet potato and flour and stir to combine. Add the green onions.
4. In a large nonstick skillet, heat a few tablespoons of oil and butter over medium heat until shimmering. Drop 1/4 cup of batter into the skillet, spacing them apart. Smooth the tops of the batter slightly and cook until golden brown on both sides, about 3 minutes per side. Transfer to paper towels to drain, then transfer the pancakes to a baking sheet and bake for 5 minutes to finish cooking.
5. Poached eggs:
   
   Fill a tall skillet halfway with water and bring to a boil over medium-high heat; add vinegar. Line a plate with paper towels. Crack each egg into a small ramekin or cup.
6. Drop the eggs one at a time into the boiling water, leaving space between them; bring the water to a boil. Cook until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to drain.
7. Innings:
   
   Place the pancakes on a serving platter. Spread four of them with pepper jam and top with a few slices. ham Top with a poached egg. Season with salt and pepper to taste. Top with another pancake to make sandwiches. You can also serve the pancakes as open sandwiches, adding more peppercorn jam. In this case, double the number of poached eggs.