I’ve accumulated quite a lot of eggs, we get them from someone at DH’s work and although it’s only half a dozen every week, some weeks I seem to end up with a dozen at the weekend knowing that there are another half dozen arriving on Monday!
I have plans for a frittata for supper on Sunday but thought I’d make something different for lunch today. A quick scoot round BBC Good Food and I found a recipe for a Potato Cake with eggs and chilli. As I didn’t have a fresh chilli, mine is more of a potato cake with eggs and black pepper!
Potato Cake with Eggs
550g potatoes (about 4 medium)
2 tbsp olive oil
4 eggs (I only used 2 as it was lunch)
salt & freshly ground pepper
crusty bread to serve ( I favour Tesco’s Rye and Sunflower)
- Peel and coarsely grate the potatoes, then squeeze out as much liquid as you possibly can with your hands. Set aside on kitchen paper, dabbing off any leftover juices. Grate the onion and do the same (I chopped my onion finely rather than grate it).
- Heat the olive oil in a large, non-stick frying pan, tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden. Stir in the potatoes and mix. Fry the mixture in an even layer for about 15 mins until cooked and golden underneath. Meanwhile, heat the grill to high.
- Slide the pan under the grill and cook for 5 mins or until golden on top. Using a spoon, make four dips in the surface of the cake. Crack the eggs into the dips, season. Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked. Serve straight from the pan with lots of crusty bread.
You do need to make sure the potato is well seasoned otherwise it doesn’t taste that good, but overall this was a tasty dish, not particularly quick but a good and substantial dish when you don’t have a lot else available.