Returning home after a very long week working in Kuwait, I woke up last Saturday to very little in my fridge. It was definitely a fridge forage morning as I saw the rain pouring down outside!
Not gonna lie, sometimes a fridge forage doesn’t turn out too pretty or taste of much, but will suffice as a one off (and never to be tried again) dish. But this little beauty I whipped up tasted incredible and looked appealing too. I will definitely be adding this to my list of quick and tasty brunches!
So here’s one for you to make this Easter before you go off on your egg hunt or to refuel on if you have had a heavy one the night before.
The prep. part – serves 2
- 400g potatoes, skin on, washed and chopped up
- ½ tsp of smoked paprika
- ½ small white onion, finely chopped
- Salt & pepper to season
- 1 tsp of olive oil
- Splash of white wine vinegar
- 2 medium eggs
Check out the recipe for my parsley, garlic and scotch bonnet oil here.
The cooking/assembling part
- Wash the potatoes, chop them up and place in a pan of salted water and bring to boil.
- It should take about 15 -20 minutes to come to a boil, at which point the potatoes should just be cooked.
- Drain the water and mash the potatoes, but only so that they are slightly crushed and some texture remains.
- Now mix in the onions, smoked paprika and pepper in with the potatoes in the pan. You shouldn’t need to add any salt as it was added to the water when boiling the potatoes, but taste it to check.
- Before moulding the potato cakes together, put the white wine vinegar and some water into a pan and bring to a steady simmer for the eggs.
- Now divide the mixture into two balls and then pat down into discs about 1cm high.
- Put a non-stick frying pan onto a medium heat and when the pan is warm, pour in the olive oil.
- Gently put the potato cakes in the frying pan and allow to turn a golden brown and crisp up. This should take about 3 – 4 minutes and then you can turn them over to brown on the other side.
- When you have turned the potato cakes over, crack each egg (one at a time and close to the top of the water) into the pan of water with vinegar.
- Leave the eggs to cook for about 2 – 3 minutes to get a soft, runny poached egg, (add on a couple of minutes if you like your yolk firm) then remove from the pan with a slotted spoon onto some kitchen towel.
- Now the potato cakes should be all crisped up both sides, so plate up! Place the poached egg on top of the potato cake and drizzle with the parsley, garlic and scotch bonnet oil.
N.B if you already have the oil prepped and in the fridge, take it out of the fridge to allow it come to room temperature when you begin cooking.