Name: Crispy bacon potato cakes with perfect poached eggs
Total time: 2100 s
Yield: 4
Ingredients: 600 gram white potato; 2 brown onion; 4 pack smoked bacon; 2 hass avocado; 5 free-range egg; 1 knob salted butter; 2 tablespoon olive oil; 1 splash white wine vinegar; 80 gram plain flour; to taste salt; to taste pepper

Step 1

Put the grated potatoes (600 g) into a bowl with ½ tsp salt. Mix well with your hands, then set aside for 15 minutes to give the salt a chance to draw the moisture out of the potatoes.

Step 2

Gently cook the onion (2) and bacon (4 packs) in a pan until the bacon starts to crisp and the onions are tender. Transfer to a plate to cool.

Step 3

Put the potatoes into a clean j-cloth or tea towel and squeeze out as much moisture as possible. Put them back into the bowl and mix in the flour (80 g) 1 of the eggs (1) and the cooked onions and bacon. Season with salt (to taste) and pepper (to taste) .

Step 4

Shape the mix into 4 burger-sized rounds, then set aside on a tray and sprinkle with a little more flour, ready for frying.

Step 5

Melt the butter (1 knob) and oil (30 mL) in a pan over a medium heat and cook the potato cakes for 8-10 mins on each side, turning carefully until they’re golden brown and crisp.

Step 6

Meanwhile, make the poached eggs. Crack each remaining eggs (4) into a cup or ramekin first and add a splash of the vinegar (1 splash) . Prepare a pot of salted water, add a little extra vinegar and bring to a simmer. Stir the water with a wooden spoon to create a vortex, then gently tip in each egg one at a time and cook for 3-4 minutes. The vinegar will help the egg white set.

Step 7

Serve up the crispy cakes with the mashed avocado (2) and poached eggs on top.

Crispy bacon potato cakes with perfect poached eggs

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