Potato Hash Cakes
Introduction
Here’s a way to use up bits and pieces you might have in the fridge. You can include add-ons, such as baby spinach leaves – simply swirl them in the pan with a dab of butter after frying the potato cakes and cook briefly until they wilt, then serve alongside. A little homemade tomato sauce or salsa, or a good fruity chutney, also works a treat. For hungry diners, allow 2 eggs per person.
Serves: 4 / Makes 16 cakes
Ingredients
1 kg (about 500g) agria or potatoes
Salt
2 Tbsp butter, plus extra for frying
3 spring onions (scallions), trimmed and chopped
½ green pepper (bell pepper / capsicum), halved, cored and diced
100g (3-4 oz) ham, fat removed, chopped
2 Tbsp chopped parsley
125g (4-5 oz) grated vintage Cheddar cheese
Freshly ground black pepper
5 (or more) medium (size 6) free-range eggs – the fresher the better
1 Tbsp white vinegar
120g (4 oz) baby spinach leaves, optional
Method
1 Peel the potatoes and cut them into chunks. Transfer to a saucepan, cover generously with cold water, and add a few good pinches of salt. Bring to the boil, then lower the heat and cook gently until just tender. Drain, return the potatoes to the pan, and set the pan back over the heat for 30 seconds to evaporate any clinging water. Tip the potatoes into a large bowl and mash roughly, adding two tablespoons of butter and one teaspoon of salt. Leave to cool.
2 Add the spring onions, green pepper, ham, parsley, cheese, salt and black pepper to taste, and one egg, then mix lightly. Shape into 16 rough cakes. Place them on a tray as they are made. Chill until firm (they can be made up to a day in advance).
3 Poach the eggs 2-3 at a time by lowering them into a saucepan of simmering water to which you have added vinegar, and cook until done to your liking (remember the eggs will firm a little on standing). Transfer the eggs to a bowl of warm water using a slotted spoon, then poach the remaining eggs.
4 Meanwhile, fry the potato cakes in sizzling butter until golden. Dish onto plates. If using, add the baby spinach and a dab of butter to the pan and cook briefly until wilted. Season with a little salt and pepper. Dish the spinach onto plates.
5 Using a slotted spoon or fish slice, remove the poached eggs from the water, one at a time, and pat them dry under the fish slice with paper towels. Place the eggs on the potato cakes, season with a little salt and pepper, and serve immediately.