Smoky Potato Brogues with Cheddar Eggs & Rigatoni Crunch

WHAT YOU'LL NEED

Ingredients

• 1 1/2 poundsRusset potatoes, peeled and coarsely grated
• 1/2 mediumYellow onion, coarsely grated
• 6, dividedLarge eggs
• 1/2 cupPanko breadcrumbs
• 1 teaspoonSmoked paprika
• 1/2 teaspoonGarlic powder
• 1 1/4 teaspoons, dividedKosher salt
• 1/2 teaspoon, dividedBlack pepper
• 4 tablespoons, dividedOlive oil
• 4 ouncesRigatoni
• 1/4 cupFinely grated Parmesan
• 1 tablespoonUnsalted butter
• 3/4 cupSharp cheddar, grated
• 2 tablespoonsWhole milk
• 1/2 cupFresh parsley leaves
• 1/4 cupFresh chives, roughly chopped
• 1 tablespoonLemon juice
• 1 teaspoonDijon mustard
• 1/4 teaspoonRed pepper flakes

MAKE IT

Method

1. 01

   Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. This is now the executive parking area for the edible plumbing.

2. 02

   Boil the rigatoni in salted water until just tender, about 2 minutes less than the package directs. Drain thoroughly and toss with 1 tablespoon olive oil, Parmesan, and red pepper flakes.

3. 03

   Spread the rigatoni on the prepared pan and roast for 15 to 18 minutes, turning once, until crisp at the edges. These are your PVC pipes. They are pasta wearing a hard hat; do not involve a hardware store.

4. 04

   Wrap the grated potatoes and onion in a clean kitchen towel and squeeze with the authority of a duke repossessing a wet accordion. Remove as much liquid as possible.

5. 05

   Mix the potato-onion bundle with 1 egg, panko, smoked paprika, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

6. 06

   Divide the mixture into 8 portions. Flatten each into a small loafer or boot-sole shape about 1/2 inch thick. Add shallow heel and toe indentations because brunch without orthopedic detailing is merely breakfast.

7. 07

   Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the potato brogues in batches for 4 to 5 minutes per side, adding the remaining oil as needed, until deeply golden and cooked through. Keep them warm in the oven while they negotiate a modeling contract.

8. 08

   Whisk the remaining 5 eggs with the milk, 1/2 teaspoon salt, and remaining black pepper. Melt the butter in the skillet over medium-low heat, add the eggs, and stir gently until softly set. Fold in the cheddar and continue cooking until the eggs are fully set and the cheese has melted into a respectable yellow avalanche.

9. 09

   Blend or finely chop the parsley, chives, lemon juice, Dijon mustard, and 2 tablespoons water into a loose green sauce. If it looks like lawn clippings at a gala, perfection has occurred.

10. 10

    Place two potato brogues on each plate. Heap cheddar eggs over them, scatter the crunchy rigatoni pipes around the perimeter, and drizzle with herb sauce. Serve immediately before the pasta union realizes it has been assigned municipal infrastructure duties.