Ingredients:

• 6 large russet potatoes, baked and cooled
• 2 tablespoons olive oil, plus additional for sautéing
• 2 tablespoons sour cream
• 2 bunches of chives, minced
• 13 eggs
• Salt and freshly ground white or black pepper to taste
• 1/4 cup milk
• 4 tablespoons unsalted butter
• About 4 ounces diced smoked salmon

Instructions:

1. Once the potatoes have cooled, remove and discard the skins. Using a box grater, coarsely grate the potatoes into a large bowl. Add the oil, sour cream and half of the minced chives and mix well.
2. In a separate bowl, lightly beat 1 egg. Add the egg to the potato mixture and mix well. Season with salt and pepper to taste.
3. Have ready a plate lined with a paper towel. Using your hands, form 8 large potato cakes. (You can make the potato cakes in advance, wrap them in plastic wrap and refrigerate until ready to use.) In a medium pan over medium-high heat, heat about 2 tablespoons oil. Reduce the heat to medium and fry the potato cakes, 1 or 2 at a time, until crisp, about 3 minutes per side, adding additional oil if necessary. Transfer the cakes to the plate; set aside in a warm place.
4. In a large bowl, lightly whisk the remaining 12 eggs. Add the milk and salt and pepper to taste and whisk to combine.
5. In a large nonstick pan over medium heat, melt the butter. Cook, slowly stirring the eggs almost constantly, until the eggs form curds and are cooked to the desired degree of doneness, 10 to 15 minutes.
6. When the eggs are cooked, gently fold in the smoked salmon, half of the remaining minced chives and salt and pepper to taste.
7. To serve, place a warm potato cake in the middle of each plate and divide the eggs evenly among the cakes. Garnish with the remaining chives and serve immediately.