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Easy breakfast potato cakes

Try our alternative breakfast cakes for an indulgent start to your day.

This recipe was created by Branston NPD team.
snow

SEASON

Autumn/Winter

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COMPLEXITY

Simple

fork

PREPARATION TIME

30 minutes

cooking time

COOKING TIME

20

dinner

SERVES

Serves 4

Ingredients

  • 500g potatoes (Desiree works well, but any creamy all-rounder would be fine)
  • 6 spring onions
  • 2 tbsp of plain flour
  • 2 knobs of butter
  • 4 eggs
  • 1 pack of smoked salmon
  • A fresh bunch of chives

Method

1
Peel and quarter the potatoes. Then boil them until slightly soft but still slightly firm. Leave them to cool and then grate into mixing bowl.
2
Thinly slice the spring onions and add them to the potato along with the plain flour, salt and pepper and half of the butter.
3
Divide into four balls and press flat into patties. Cover and leave in the fridge overnight or for as long as possible.
4
Heat a frying pan and melt the butter. Fry the potato cakes for 5 - 10 minutes on each side but keep a close eye that they don’t burn.
5
While the cakes are cooking boil some water on the hob with a splash of cider vinegar. Once boiling take off the heat and gently add the eggs, keep the pan off the heat and place the lid on for a further 4 minutes or until the eggs are poached. Remove from water with a slotted spoon and dry on some kitchen roll.
6
Place the cooked potato cakes onto a plate and top with the salmon, then top the salmon with the poached eggs. Chop the chives thinly and sprinkle over the top and season with salt and pepper.

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