Name: Egg and bacon potato cakes recipe
Cook time: 25 min
Yield: Serves: 2
Ingredients: 300g (10½ oz) leftover mashed potato; 2tbsp chopped chives; Knob of butter; 4 rindless rashers back bacon; 2 medium eggs

By GoodtoKnow

published 20 August 2007

Use up your leftovers with these quick-to-prepare but oh-so-satisfying potato cakes

Ingredients

300g (10½ oz) leftover mashed potato
2tbsp chopped chives
Knob of butter
4 rindless rashers back bacon
2 medium eggs

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Method

Preheat the oven to 200°C (400°F, gas mark 6). Place the cold mashed potato in a bowl and stir in the chives. Season, then shape into two round cakes.
Heat a non-stick frying pan, add the butter, and cook the potato cakes for a few mins on each side until golden.
Place on a baking tray and cook in the oven for 10-15 mins or until piping hot. Meanwhile, grill the bacon on both sides until crisp.
Bring a large pan of salted water to the boil, crack in the eggs and poach to taste.
To serve, place a hot potato cake on each plate, followed by a couple of bacon rashers and top with a poached egg.

Top Tip for making Egg and bacon potato cakes

Don't add any extra butter or milk to the mashed potato, just seasoning - otherwise it will be too soft to shape into cakes.

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