Potato Patties with Eggs
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 26 ozs white potatoes (peeled and diced)
- 2 Tbsps unsalted butter
- 1 onion (finely chopped)
- 2 scallions (sliced)
- ½ cup Corn starch
- 2 Tbsps sunflower oil
- 2 Tbsps white wine vinegar (to taste)
- 4 large eggs
- 1 cup Arugula
- 1 Cress
- salt
- freshly ground peppers
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender.
2.
Meanwhile, melt the butter in a frying pan set over a medium heat until hot. Add the onion, spring onion, and a little salt, sweating for 6-7 minutes until softened.
3.
Drain the potatoes and leave them to steam dry for a few minutes. Mash well, incorporating the sweated onion mixture.
4.
Season to taste, divide the mixture into four and shape into thick pancakes. Dust with cornflour, shaking off the excess.
5.
Heat the sunflower oil in a large frying pan set over a medium heat until hot.
6.
Place the pancakes in the hot oil and fry for 2-3 minutes on both sides until golden and crisp.
7.
Heat a large saucepan of water until simmering and stir through the white wine vinegar. Crack the eggs into cups and slide into the water, poaching them for 3 minutes.
8.
Remove with a slotted spoon and drain on kitchen paper.
9.
Position the pancakes on plates and sit the poached eggs on top. Season with salt and pepper, and garnish with the rocket and cress before serving.
