Potato Pancakes With Ham And Poached Eggs

Cook potatoes and parsnips in a saucepan of boiling salted water for 10 mins. Place in cold water for 5 mins to cool, then drain. Coarsely grate the potatoes and parsnips into a bowl. Season with salt and ground black pepper. Stir well.
Heat the olive oil and butter in a large skillet on medium heat. Place 1/4 of the potato mixture in the pan and flatten with the back of a spoon. Fry for 2-3 mins on each side until golden brown. Place in a low oven to keep warm. Repeat with remaining potato mixture to make 3 more potato pancakes.
For the hollandaise sauce, place the 2 egg yolks and 2 tbsp of the vinegar or lemon juice in a food processor. Process for a few seconds until blended. With the blade running, slowly add the butter until the sauce thickens. Transfer to a small heatproof bowl and let stand in a larger bowl of hot water to keep sauce warm.
To poach the eggs, bring water to a boil in a large skillet on high heat. Add the remaining 1/2 tbsp vinegar or lemon juice. Reduce the heat to low. Break the eggs into the water and poach for 1-2 mins until they're set but the yolks are still runny. Remove eggs with a slotted spoon and drain on paper towels.
To serve, place potato pancakes on each of 4 serving plates. Divide the ham among the plates and top with a poached egg. Drizzle with hollandaise sauce and garnish with thyme leaves and freshly ground black pepper.