Bacon, Cheddar And Scallion Potato Cakes Recipe

Name: Bacon, Cheddar And Scallion Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb potatoes, peeled, cut into large chunks; 4 oz aged Cheddar cheese, grated; 1 bunch scallions, trimmed, chopped; 1 None medium egg, lightly beaten; 3.5 oz bacon, chopped; 12 None cherry tomatoes, chopped, drained briefly; 3 tbsp fresh flat-leaf parsley leaves, chopped; None None butter, for frying; 4 None medium eggs, for poaching; 10.5 oz hot-smoked salmon, skin removed, flesh flaked, to serve; None None hot Mexican chili sauce, to serve (optional)

Servings: persons

2 1/4 lb potatoes, peeled, cut into large chunks
4 oz aged Cheddar cheese, grated
1 bunch scallions, trimmed, chopped
1 None medium egg, lightly beaten
3.5 oz bacon, chopped
12 None cherry tomatoes, chopped, drained briefly
3 tbsp fresh flat-leaf parsley leaves, chopped
None None butter, for frying
4 None medium eggs, for poaching
10.5 oz hot-smoked salmon, skin removed, flesh flaked, to serve
None None hot Mexican chili sauce, to serve (optional)

1
Boil or steam potatoes until tender then mash roughly with a fork. Season. Let cool for 10 mins then fold in cheese, scallions, egg, bacon, tomatoes and most of the parsley. Form into 18 lumpy cakes and arrange on a baking tray. Cover with plastic wrap and chill for 1-2 hours.
2
Melt butter in a large frying pan over medium-high heat. Fry potato cakes until golden brown on all sides. Drain on paper towels.
3
Meanwhile, poach eggs in simmering water (add a splash of vinegar to help them set). Carefully drain on paper towels.
4
Distribute potato cakes between serving plates. Top with poached eggs and salmon. Sprinkle with remaining parsley and serve with chili sauce, if desired.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 lb potatoes, peeled, cut into large chunks, 4 oz aged Cheddar cheese, grated, 1 bunch scallions, trimmed, chopped, 1 None medium egg, lightly beaten, and more.

Yes, Bacon, Cheddar And Scallion Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bacon, Cheddar And Scallion Potato Cakes

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