Herby potato cakes with bacon and eggs
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Dairy-freePregnancy-friendly
This store cupboard saviour uses canned potatoes to make quick potato cakes. Fry them with bacon and eggs for a brilliant, budget-friendly brunch.
By Ellis Barrie
From Ready Steady Cook
Ingredients
- 300g tin small peeled potatoes, drained and coarsely grated
- ½ small onion, coarsely grated
- 15g/½oz flatleaf parsley, very finely chopped, plus extra to serve
- 3 tbsp plain flour
- 2 large free-range eggs, plus 1 yolk
- 2 tbsp sunflower oil
- 4 rashers smoked streaky bacon
- salt and freshly ground black pepper
Method
Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl.
Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties.
Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout.
After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side.
Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set.
Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve.
