Peruvian potato cakes with poached eggs

Total Time
0 min
We love the flavor combination of russet potatoes, garlic, mozzarella and Parmesan cheese, corn, and scallions, which makes these patties not only hearty and filling, but creamy, crunchy, and fresh. Plus, this is our favorite, easiest way to poach eggs, but if you have an egg poacher handy or are more confident with another method, feel free to use them instead. You can have these stashed in the fridge for a quick breakfast on the go, as the potato patties can be prepared up to 1 day ahead and refrigerated, but you do need to let them come to room temperature before browning in the skillet.


Cooking spray

1 spray(s)

Uncooked russet potato

1 pound(s), peeled and sliced


2 large clove(s), coarsely chopped

Shredded part-skim mozzarella cheese

¾ cup(s)

Frozen corn kernels

½ cup(s), thawed and patted dry

Uncooked scallion(s)

4 medium, thinly sliced


¼ cup(s), fresh, chopped + additional for sprinkling

Grated Parmesan cheese

3 Tbsp

Table salt

½ tsp

Canola oil

2 tsp

Distilled white vinegar

1 Tbsp


4 large egg(s)

Hot pepper sauce

1 tsp, or to taste


  1. Preheat oven to 250°F. Line baking sheet with parchment paper; spray with nonstick spray.
  2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10–12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic until smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick) patties using about 1/3 cup potato mixture for each patty.
  3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook until golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
  4. To poach eggs, half-fill clean skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm and yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel–lined plate to drain.
  5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.
  6. Per serving: 2 potato patties and 1 egg