zoom Salad onion potato cakes with poached eggs

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    Salad onion potato cakes with poached eggs

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    Salad onion potato cakes with poached eggs

    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

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