Smoked Salmon Eggs Over Potato Cakes

Directions

1. Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Unwrap the potatoes and place in a large mixing bowl. Season the potatoes with salt and pepper. Stir in the extra virgin olive oil and mix well. Form the mix into 12 small cakes about 3 inches in diameter and 1 inch thick. In a large nonstick skillet, over medium heat, heat the vegetable oil. When the oil is warm, pan-fry the cakes, in batches, till golden and cooked through, about 4 min on each side. Remove the cakes from the pan and drain on a paper-lined plate and keep hot.
2. Pour off the oil and wipe the skillet clean. Heat the butter in the skillet. When the butter has melted, add in the onions. Season the onions with pepper. Saute/fry the onions till soft, about 2 min. Add in the salmon and continue to saute/fry for 1 minute. In a mixing bowl, whisk the Large eggs, half-and-half, and green onions together. Season the mix with salt and pepper. Whisk to blend well. Add in the egg mix to the salmon. Using a plastic spatula, stir the Large eggs often and cook till the mix sets slightly, but is still soft, 7 to 8 min. Cook 2 to 3 min longer if firmer Large eggs are desired. Add in the cheese for about 30 seconds, and remove from heat. Continue stirring the mix till the cheese is melted completely.
3. To serve, top each potato cake with an equal portion of the Large eggs. Spoon the Caviar Hollandaise over the top and serve hot.
4. This recipe yields 12 servings.