This is a great breakfast or brunch dish particularly if you have leftover Jersey Royals.  Other cooked veg can also be added to the potato patties or pan fried with the mushroom mix.

If you want to make this for one person, halve the ingredients but use 2 eggs, the extra half egg in the potato cake will make little difference.

Prep time 10 minutes  Cook time 25 minutes

Serves 2

 

1-2 tbsp olive oil

1 red onion, peeled and sliced

150g button mushrooms halved

8 cherry tomatoes

Handful shredded seasonal greens eg spring cabbage, spinach

3 eggs

300g Jersey Royal potatoes, cooked and roughly crushed

Sriracha to serve

Cooked bacon or chorizo to serve (optional)

 

1. Heat a little of the oil in a  frying pan, add the onion and cook for 5 minutes until just softened.  Add the mushrooms and cook for another 5 minutes before adding the tomatoes and greens and cooking for a further 2-3 minutes until the mushrooms are browned,  the tomatoes are beginning to burst and the greens wilted.  Remove from the pan and keep warm.
2. Beat one of the eggs in a bowl, add the crushed potatoes and some salt and pepper then combine the mixture. Add a little more oil to the pan and heat, roughly divide the potato mix into 4, spoon into the pan and flatten slightly to create patties.  Cook for 3-4 minutes turning a couple of times to brown.  Remove from the pan and keep warm.
3. Heat the remaining oil until hot, crack the eggs into the pan and cook for 2-3 minutes until the white is set and the yolk to your liking.
4. To serve top a potato cake with the mushroom mix, add another potato cake and top with an egg each. Drizzle with sriracha and serve!

 

Tip

If serving with bacon or chorizo, pan fry before cooking your eggs.