Potato Pancakes With Poached Eggs And Salsa Recipe

Name: Potato Pancakes With Poached Eggs And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb starchy potatoes, cut into chunks; 2/3 lb tomatoes, diced; 4 None spring onions, chopped; 2 tbsp white wine vinegar; 1 tbsp honey; 5 tbsp sunflower oil; 6 None medium eggs; 1 tbsp spicy mustard; 4 tbsp parsley, chopped; 4 tbsp flour

Servings: persons

1
Cook the potatoes in boiling, salted water for 20 mins or until tender. Drain and return to the pan. Mash until chunky and leave to cool.
2
Meanwhile, for the salsa, mix the tomatoes with the spring onions, vinegar and honey. Season and stir in 1 tbsp of the oil.
3
For the potato pancakes, beat 2 of the eggs with the mustard and parsley. Add to the potatoes along with the flour and mix well. Shape the mixture into 8 cakes. Heat the remaining oil in a large frying pan and fry for 2-3 mins on each side until golden.
4
For the poached eggs, bring a large saucepan of water to a boil and turn off the heat. Gently break the remaining eggs into the water, cover and leave for about 4 mins. Transfer the eggs and potato pancakes to warmed serving plates and serve with the salsa.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 lb starchy potatoes, cut into chunks, 2/3 lb tomatoes, diced, 4 None spring onions, chopped, 2 tbsp white wine vinegar, and more.

Yes, Potato Pancakes With Poached Eggs And Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Pancakes With Poached Eggs And Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions