Categories: October

Ingredients

• 450g potatoes, diced
• 7 eggs
• 3 spring onions, finely chopped
• 115g plain flour, plus extra to dust
• 1 tsp baking powder
• olive oil, for frying
• 200ml hollandaise sauce, to serve
• 1 tbsp finely snipped fresh chives, to garnish

Directions

1. Put the potatoes into a pan, cover with water and bring to the boil. Simmer for 20 minutes or until tender. Drain well and mash. Cool.

2. Meanwhile, lightly beat 1 egg in a large bowl. Add the potato and onions, season, and stir to combine. Sift in the flour and baking powder and mix with your hands until you have a sticky dough.

3. Lightly dust the work surface and a rolling pin with flour. Put the dough on the work surface, then roll out until about 1cm thick. Use a plain round cutter, about 8cm wide, to cut out 6 cakes. Put them on a large plate and chill for 10 minutes.

4. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Add half the potato cakes and fry for 2-3 minutes each side, until golden brown. Remove and set aside on a plate. Cover with foil. Cooke the remaining potato cakes.

5. Lightly oil the pan. Put 3 egg rings in the pan and crack an egg into each. Cover the pan with a lid and cook for 2 minutes, or until the white is set and the yolk is hot but still slightly runny. Remove the eggs from the pan and set aside on a plate, covered, while frying the other 3 eggs.

6. Put 1 potato cake on each plate. Top each cake with a fried egg and a dollop of hollandaise, then sprinkle with some chopped chives, to serve

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