# Crispy Potato “Bricks” & Egg Yolk Cheese

This recipe features crispy potato bricks, similar to a glorified hash brown or potato pavé, served with a rich egg yolk cheese, often accompanied by chives and optional caviar.

- Total time: 225 min
- Cuisine: French
- Category: Breakfast
- Language: en

## Ingredients

- 3.5 lb russet potatoes, peeled and grated
- 0.5 cup heavy cream
- 0.5 cup duck fat or clarified butter
- 4 garlic cloves
- 1 rosemary sprig
- 0.5 tsp white pepper
- 0.5 tsp kosher salt
- 8 egg yolks
- 8 oz cream cheese, room temp
- chives
- 1 lemon zest
- to taste caviar

## Instructions

1. Add the duck fat to a saucepan with the garlic cloves and rosemary sprig. Let it come to a slow simmer and then turn to low. Let it sit for 10 min and turn the heat off. Let the garlic and rosemary infuse the fat.
2. Mix the cream, salt and white pepper. Add in the potatoes and mix.
3. Grease a baking dish (8x8). Overlap 2 parchment paper sheets over it. Add a bit of the duck fat on the bottom and then a layer of potatoes followed by more duck fat and a sprinkle of salt. Press well. Repeat 3 times. Press the potatoes well with your hands and add another parchment paper on top. Add another baking pan on top and let it bake at 300F for 1 hr 30 min. Turn oven off and let the potatoes sit there for 30 min.
4. Remove from oven, add some cans on top of the other pan to press the potatoes. Let it cool on the counter and refrigerate 6-12 hrs.
5. Remove from fridge, flip the potatoes onto a cutting board and still covered place in the freezer for 45 min.
6. Fill a saucepan with 1/3 water and simmer. Add the yolks to a bowl and place over the simmering pot of water and lower to heat to low. Mix it with a spatula and cook til slightly thickened and jammy. About 2 min, mixing non stop.
7. Strain onto the cream cheese and add the lemon zest. Whip until smooth and you can refrigerate for 30 min to set.
8. Cut the potatoes into rectangles.
9. Fry the potato bricks until nice and golden on both sides in duck fat, about 10 min per side.
10. Let the fried potato bricks cool.
11. Pipe the yolk cheese onto the cooled potato bricks, add chives and caviar.

## Equipment

- saucepan
- baking dish (8x8)
- parchment paper sheets
- baking pan
- cans (for pressing)
- cutting board
- bowl
- spatula

## Tips

- To make the potatoes easier to cut, place them in the freezer to set.
- Whip the egg yolks with cream cheese and lemon zest until smooth.

## Source

- Original video: https://www.tiktok.com/t/ZThDxyYdw/
- Recipe page: https://www.cliprecipe.com/recipe/f552300e-a845-4fba-9f64-7a1e80cb5dc3
- Extracted: 2026-01-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt