A delicious breakfast or brunch option on a lazy weekend.
Peel and coarsely grate the potatoes into a bowl. Gather up and squeeze out excess starchy liquid. Add one egg and the flour and season generously with salt and pepper, mixing well.
In a large non-stick pan heat the olive oil and 1 tbsp butter over medium-high heat.
Divide the potato into eight portions and add several to the pan, flattening into pancakes of about 1 cm thick. Cook for 3 minutes on the first side, then turn and continue to cook until the underside is golden brown and cooked through, about 3 minutes more. Remove to a plate and keep warm while remainder are cooked.
Wipe out the pan, add the remaining butter and sauté the mushrooms with spring onions and garlic over reasonably high heat, stirring occasionally. Season to taste with salt and pepper.
To poach the remaining 8 eggs all together bring a large shallow pan of lightly salted water to a gentle boil. Add the vinegar.
Break eggs one by one into a small dish and slide into the simmering water. When all are added, cover and cook on low for about 3 minutes, to soft poach. Carefully lift out with a slotted spoon.
Stack two potato pancakes on each warmed plate over baby spinach leaves and mushrooms, and perch two well-drained poached eggs on top. Serve at once.
30c from the sale of each pack of Eggs for Soldiers will be donated to Walking Wounded, a not for profit charity organisation whose mission is to support and inspire returned soldiers to get through tough times.
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