Waitrose and Partners
Potato pancakes with smoked salmon & eggs

Potato pancakes with smoked salmon & eggs

These light and puffy pancakes topped with delicate heather smoked salmon and softly boiled eggs make the perfect weekend brunch.

4.5 out of 5 stars(10) Rate this recipe
  • Serves2
  • CourseBreakfast
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 225g leftover mashed potatoes (or ½ x 450g pack mashed potatoes)
  • 65g self-raising flour
  • 100ml milk
  • 4 British Blacktail Free Range Medium Eggs
  • 2 tbsp sunflower oil
  • 125g pack Tenderstem broccoli tips or other greens, to serve (optional)
  • 100g No.1 Heather Honey Smoked Scottish Salmon
  • 4 tbsp crème fraîche
  • Dill or chives, chopped, to serve

Method

  1. Place the mash in a bowl, then stir in the flour. Whisk together the milk and 2 eggs, then whisk into the potato mix with some seasoning.

  2. Brush a large nonstick frying pan with a little oil. Spoon 3-4 large spoonfuls of potato mix into the pan and cook for 2-3 minutes on each side, until golden and set. Repeat, brushing the pan with a little more oil in between, to make 8 pancakes.

  3. Meanwhile, boil the remaining 2 eggs in a small pan for 6 minutes. Drain, peel and halve. Cook the Tenderstem, or other greens, according to pack instructions, until tender.

  4. Top the pancakes with the smoked salmon, crème fraîche and halved eggs. Sprinkle over the herbs, season with black pepper and serve with the veg on the side, if liked.

Cook’s tip

For the fluffiest pancakes, allow the potato batter to rest for 10 minutes or so before using. If you don’t have any leftover mashed potatoes, try using frozen.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,226kJ/ 774kcals

Fat

49g

Saturated Fat

20g

Carbohydrates

42g

Sugars

7.7g

Fibre

4.4g

Protein

39g

Salt

2.3g

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