Potato Brunch Cakes
Source of Recipe
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List of Ingredients
• 4 small-medim baking potatoes
• 4-6 rashers of streaky or back bacon, finely chopped
• 1-2 tbsp tomato ketchup
• shake of Tabasco sauce
• 1 tbsp chopped flat leaf parsley
• Salt and freshly ground black pepper
• Flour for dusting
• Olive oil for frying
• 4 field mushrooms
• 1 small punnet of cherry tomatoes on the vine
• chopped flat leaf parsley to serve
• 1 free-range or organic eggRecipe
• Place the whole potatoes in a saucepan of salted water and boil for about 20 minutes or until they are tender. Drain and when they are cool enough to handle peel away the skins and mash until smooth.
• Gently fry the bacon in a little oil until crispy. Add the bacon to the mashed potato along with the tomato ketchup, Tabasco, parsley and season with salt and pepper.
• Using damp hands, shape into 4 large or 8 smaller patties and if you have time place in the fridge to chill for about 30 minutes (or longer if you can).
• Heat the oven to 200C /180C fan ovens / gas 6 / 400F
• Heat a good glug of olive oil in a large frying pan. Lightly dust the potato cakes in flour and gently fry for a couple of minutes each side until golden. Place on a baking tray.
• Place the mushrooms and cherry tomatoes on a bowl. Toss in a little olive oil and season with salt and pepper. Arrange them on a baking tray and place both of the baking trays in the oven for 10-15 minutes to heat the potato cakes through, and to cook the tomatoes and mushrooms until they are becoming golden.
• In the meantime, wipe out the frying pan and return to the heat with a drizzle of olive oil. Crack in the eggs and fry until they are cooked to your liking.
• Serve 1 or 2 potato cakes each, topped with a fried egg, mushroom and sit the tomatoes to the side. Scatter with parsley and serve straight away.
This can also be made using left over mashed potato.
Serves: 4
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