Peel and grate the potatoes into a large bowl and soak them in cold water for 10 minutes. After 10 minutes, squeeze out all the water and place the potatoes into a large bowl. Season the grated potatoes with salt, ground black pepper, thyme and garlic powder (optional).

Preheat a medium, non-stick pan or cast iron skillet over medium heat. Add 1 to 2 tablespoons of butter and melt. Spread the grated potatoes into the pan, pressing them firmly with your hand to pack potatoes into a pancake. Close the pan with lid and cook, not disturbing, for 8-10 minutes, until edges of the potato pancake are golden brown. Place a plate over the galette, hold firmly in place and invert the pancake. Add an additional 1 tablespoon butter into the hot pan and cook the other side of the galette. Cook for an additional 8-10 minutes, covered, until the potatoes are crispy.

While cooking the galette, prepare the poached eggs. Fill a small saucepan with water, add the vinegar and season generously with salt. Bring the water up to a simmer over high heat, then reduce the heat to low. The water needs to be barely simmering. Break one egg at a time into small ramekin and swirl the simmering water gently in one direction using a spoon. Drop the egg into the swirling water and let the egg cook for about 2 to 3 minutes, barely simmering, until the whites are completely cooked. Remove the egg using a slotted spoon and place onto a tray lined with paper towels to absorb the water. Repeat the process for the remaining eggs. Keep the poached eggs covered and warm until ready to serve.

Once the galette is ready, divide it into quarters and serve hot, topped with smoked salmon, egg, avocado, diced shallot, dill and/or capers.

For optional chimichurri sauce, simply place all ingredients into a food processor and mix until thick sauce forms. Adjust salt as needed. Watch my video recipe to see how it's prepared; linked above in the recipe post.