Potato Cakes w/ fried egg and hollandaise

Published on October 21, 2026 at 3:54 PM
Rating: 5 stars
1 vote

Ingredients

Potato Cakes 

  • 2 large russet potatoes
  • 1/2 cup low fat sour cream
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika 
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp oil (canola, vegetable, etc..)

Eggs

  • 4 large eggs 
  • 1 tbsp butter
  • 1 tsp salt 
  • 1/2 tsp pepper
  • paprika for garnish

Hollandaise Sauce

  • 2 egg yolk
  • 2 tbsp warm water (not hot)
  • 2 tsp lemon juice
  • 1/2 tsp dijon mustard 
  • 1/2 cup unsalted butter (melted)
  • 1/4 tsp cayenne pepper 

Instructions

  1. Clean potatoes thoroughly and then dry with towel. Grab a bowl and a strainer.  Peel potatoes removing any bad spots. Add strainer to sink.
  2. Using a cheese grater on large side, shred potatoes into strainer. 
  3. Grabbing a small hand full at a time, squeeze water out of potatoes. Add each hand full to your bowl after strained. 
  4. After all potatoes are in bowl, add sour cream and half of your garlic and onion powder to bowl. Mix well.
  5. Add oil to large skillet on medium high heat. 
  6. While the oil is heating up for your potatoes, add 1 tbsp butter to medium-size pan. Heat on medium. Add your 4 eggs directly to skillet once butter is melted. Cook eggs to your liking. When flipped add your salt and pepper. Remove from heat and set aside.
  7. Using your hands, pat out four burger shaped patties with your potatoes. Add to pan when oil is hot. Season the top side with garlic, onion, salt and pepper. Cooking 4 mins on first side, then flip for 5 more or until browned nicely on both sides. Remove from pan and plate. Two potato cakes on the plate, one fried egg on each cake.
  8. Grab a small bowl. Add all of your hollandaise ingredients to bowl and mix well. 
  9. With a small spoon, add your sauce to the top of eggs. 
  10. Add your paprika to the top of sauce for a nice tasting finish!
  11. Step 11 is the best step! Enjoy your delicious brunch!

Quick Tips and Tricks

  • I use a cast iron skillet for amazing crisp on potatoes.
  • The hollandaise needs to be made at the end so it's eaten before it gets cold. 
  • The onion and garlic added to the potatoes in step four is my own little secret. It adds so much flavor to the potatoes!
  • The paprika for garnish is mostly to make the dish look good. It's optional.
  • Add a strip of bacon on top for a nice flavor upgrade! 
  • Eggs can be fried any way you like! My wife likes hers to be runny. I on the other hand bust the yolk on purpose while I'm cooking them.

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