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.
For 3 people you need:
- 6 eggs
- 3 desiree potatoes
- 4 spring onions
- 1 tablespoon of flour
- smoked salmon
- soured cream
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.)
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.
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.
Top each potato cake with smoked salmon, a poached egg, a spoonful of soured cream and a smattering of chopped chives. Get yourself a cup of tea and settle down. Total heaven.