Salad onion potato cakes with poached eggs

  • Total time: 30 minutes 30 minutes

Serves: 2


250g Maris Piper potatoes

2 finely chopped salad onions

1 tbsp roughly chopped parsley

1 tbsp essential Waitrose Half Fat British Crème Fraîche

½ tsp English mustard

1 tbsp rapeseed oil

2 medium eggs


  1. Bring to the boil 250g peeled and quartered Maris Piper potatoes in a pan of salted water and simmer for 10-15 minutes, until tender. Drain. Return to the pan and mash.
  2. Mix in 2 finely chopped salad onions, 1 tbsp roughly chopped parsley, 1 tbsp essential Waitrose Half Fat British Crème Fraîche, ½ tsp English mustard and seasoning.
  3. When cool enough to handle, shape into 2 potato cakes. Warm 1 tbsp rapeseed oil in a frying pan over a high heat. Cook the potato cakes for 3-4 minutes on each side.
  4. Meanwhile, poach 2 medium eggs in a pan of simmering water for 3-4 minutes, until just set. Remove from the pan with a slotted spoon and serve on top of the potato cakes. Season and serve with dressed salad leaves.