Potato Pancake with Neonata and Poached Egg

Peel potatoes and keep them in cold water to prevent browning. Using a Japanese mandoline with thin teeth attached, shred potatoes into long, thin strands. Or thinly slice potatoes lengthwise and cut them into long, thin slivers. Immediately place potatoes in cold water to prevent discoloration.

Drain potatoes and pat dry. In large bowl, combine potatoes, noenata, butter and chives; mix gently to combine. Add kosher salt to taste.

Preheat oven to 375 F. Spray a sheet tray with nonstick spray.

Heat a small, nonstick skillet over medium-high heat. Divide potato mixture into four equal portions. Place a 4-inch ring mold in center of skillet. Carefully pack one portion of potato mixture into ring mold, flattening on top. Cook the potato pancake until golden and crisp on the bottom, 5 to 7 minutes. Carefully remove ring mold and flip pancake over; cook second side until golden and crisp. Remove pancake from ring and place on prepared sheet tray. Repeat with remaining three potato portions.

Place sheet tray in oven and bake potato pancakes 15 minutes or until fully cooked.

Meanwhile, fill large saucepan two-thirds full with water for poaching eggs; add vinegar. Bring to a boil; reduce heat to a very gentle simmer.

With slotted spoon, gently stir simmering water until a whirlpool forms. Crack the eggs, one at a time, and carefully lower into whirlpool. Poach eggs 5 minutes without stirring.

Remove eggs from water and drain. Remove potato pancakes from oven and place one in center of each of four plates. Top each pancake with a poached egg; garnish with pinch of Maldon salt and sprinkle with black pepper.