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For the potato pancakes:
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Peel the potatoes and put them in a bowl of cold water until you are ready to grate them. Using a grater or a food processor coarsely grate the potatoes and onion. Place them together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. I used the back of a spoon to press out the water. Let the potato mixture rest for 10 minutes over the bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
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In a medium bowl, add the potatoes and onions, along with the potato starch, scallions, egg, and salt and pepper. Mix well.
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Heat a non-stick pan over medium heat and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. I also rang out any additional liquid.
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Place the potato mixture in the skillet (with my skillet I can cook about 3 pancakes at a time). Flatten with a large spatula. Fry for a few minutes until golden. Flip the pancakes and brown the other side. Place the pancakes onto paper towels to drain. Repeat cooking the rest of the pancakes. Set aside.
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For the filet mignon:
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Preheat oven to 450 F.
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Cover the filet with olive oil and season with salt and pepper. Heat an oven safe skillet over medium heat. Once hot, add the filets and sear each side of the steak, about 3 minutes per side. Place the skillet in the oven for 8 minutes. Take the steak out of the oven, place on a cutting board and cover with aluminum foil. Let the steak rest for 10 minutes. Thinly slice the steak.
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While the steak is resting, preheat oven to 300 F and place the potato pancakes on a baking sheet lined with parchment paper. Heat the pancakes for about 2-5 minutes. You just want them to warm up. They will also crisp up a tad more.
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For the fried eggs: In a large skillet over medium-high heat add half of the butter and let it melt. Add about 3 eggs at a time and cook for about 2 minutes then flip and cook for 1 minute more or until the whites are set. I made my eggs in 3 batches. Remove cooked eggs to a plate and cook the rest. Add more butter if needed per batch.
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For the assembly: Place some potato pancakes on a serving plate, top with thin slices of steak and top with an egg.
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Notes: If you have leftover potato pancakes, you can freeze the leftovers and reheat in a 350 F oven for about 10 minutes.
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For this recipe I only used one frying pan. If you follow my steps, you should be able to do the same.
