Fried Eggs on a Crispy New Potato Pancake

Wash the new potatoes and grate them on the coarse side of a box grater. Grate the onion on the fine side, add it to the potatoes, and transfer everything to a clean kitchen towel or a sieve.

Squeeze out the excess liquid very thoroughly so the mixture is not watery. Mix the potatoes and onion with 2 eggs, flour, salt, and pepper.

Heat 2 tablespoons of the oil in a large skillet, about 24 cm in diameter, over medium heat. Spread the potato mixture into one even pancake about 1 cm thick and fry for 6–7 minutes, until the bottom is deeply golden and crispy and the edges have set.

Slide the pancake onto a large plate, cover it with a second plate, and carefully invert it. Pour the remaining 2 tablespoons oil into the skillet, slide the pancake back in, and fry for another 5–6 minutes. The finished pancake should be browned on both sides, with soft potatoes inside; use caution when flipping the hot pancake.

In a second skillet, heat a small amount of the fat remaining in the skillet used to fry the pancake, or use a nonstick skillet. Crack in the 4 eggs and fry over medium heat for 4–5 minutes, until the whites are fully set; if the eggs are intended for people at higher risk of infection, cook them until the yolks are fully set as well.

Cut the crispy pancake into 4 pieces, place 2 pieces on each plate, and top each serving with 2 fried eggs. Sprinkle with chives and serve immediately.