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Recipe

Bacon, cheddar and spring onion potato cakes

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Feb 28, 2013 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Bacon, cheddar and spring onion potato cakes
  • 1 kilogram agria potatoes, peeled and cut into large chunks
  • 3/4 teaspoon salt
  • 1 cup grated tasty cheddar
  • 1 bunch spring onions, trimmed and chopped
  • 1 medium free-range egg (size-6), lightly beaten
  • 100 gram streaky bacon, chopped
  • 12 cherry tomatoes, chopped and drained briefly
  • 3 tablespoon flat-leaf parsley, chopped
  • butter, for frying
  • 4 medium free-range eggs (size-6), for poaching
  • 300 gram hot-smoked salmon, to serve
  • hot mexican chilli sauce, to serve (optional)

Method

Bacon, cheddar and spring onion potato cakes
  • 1
    Boil or steam potatoes. Roughly mash with a fork, adding the salt. Cool for 10 minutes, then work in cheese, spring onions, egg, bacon, tomatoes and most of the parsley. Form into 18 lumpy cakes, place on a tray, cover with food wrap and chill for 1-2 hours.
  • 2
    Fry in sizzling butter until golden, turning carefully with two spoons.
  • 3
    Poach eggs in a pot of simmering water (add a splash of vinegar to help them set). Remove skin from salmon, mop with paper towels, then flake.
  • 4
    Dish potato cakes and serve with eggs and salmon. Sprinkle with remaining parsley and serve with chilli sauce if using.

Notes

Check label of hot Mexican chilli sauce if eating gluten-free.

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