Poached eggs with potato cakes

This brunch recipe is adapted from a Jamie Oliver recipe and is a great way to use up leftover mashed potato. It’s also, coincidentally, totally delicious.

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For 3 people you need:

  • 6 eggs
  • 3 desiree potatoes
  • 4 spring onions
  • 1 tablespoon of flour
  • smoked salmon
  • soured cream
  • chives

If you haven’t got any mashed potato, boil your potatoes for 10 mins or until just tender. Then grate into a bowl and combine with the flour and chopped spring onions. Depending on how wet your leftover mash is you might need to add a bit more flour. Shape into cakes and if possible fridge over night (although not essential.)

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When you are ready to eat, fry your potato cakes for 3 minutes on each side in some butter and olive oil, or until a crust is formed.

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Poach your eggs, I prefer the whirlpool method where you swirl the water before cracking the eggs in, and cook for approximately 4 minutes or until the whites are solid and the yolks runny.

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Top each potato cake with smoked salmon, a poached egg, a spoonful of soured cream and a smattering of chopped chives. Β Get yourself a cup of tea and settle down. Total heaven.

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