These golden potato cakes are a versatile and delicious family favourite. They can be served with eggs and hollandaise sauce for breakfast or as a side dish with mains.
- Lightly beat 1 egg in a large bowl, add the potato, spring onion, salt and pepper, then combine. Sift in flour and baking powder and mix together - use your hands towards the end to combine well - until you have a sticky dough.
- Place dough on a lightly floured board and roll out until about 1cm thick. Use a 10cm scone cutter to cut out 4 cakes. Pat a little flour on both sides of each cake and refrigerate for 10 minutes.
- Heat the olive oil in a large frypan with a lid (don't cover yet) over medium heat, add the potato cakes and fry for 2-3 minutes on each side until golden brown, then remove and set aside. Return pan to the heat, place 4 egg rings in the pan and crack an egg into each. Cover the pan with lid and cook for 2 minutes or until cooked to your liking. Sit a potato pancake on each plate and top with a fried egg.
- Make Hollandaise sauce: Place 3 egg yolks in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Whisk until light, then slowly add 6 tablespoons of softened butter, 1 tablespoon at a time. Whisk continually until mixture thickens, then season with salt and white pepper. Stir in 1 tablespoon of lemon juice.
- Serve potato cakes and egg topped with a dollop of hollandaise and garnished with chopped chives.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set