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Potato cakes with asparagus and poached eggs
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300g leftover roast or cooked potatoes
3 essential Waitrose Salad Onions, thinly sliced
25g essential Waitrose Cheddar Cheese, grated
1 tbsp oil
2 essential Waitrose Eggs
230g bunch asparagus, trimmed
1 tbsp garlic mayonnaise
1 tbsp essential Waitrose Half Fat British Crème Fraîche
1. Mash the potatoes with the onions, cheese and seasoning, and mould into 2 cakes. Heat the oil in a frying pan and fry the potato cakes for 3 minutes on each side until golden.
2. Meanwhile, poach the eggs according to taste. Cook the asparagus in boiling water for 4 minutes until just tender.
3. Mix the mayonnaise and crème fraîche together. Place the asparagus on top of the potato cakes, top with the eggs then spoon over the garlic mayonnaise and serve.
Typical values per serving: