Potato Cake With Chilli Eggs Recipes

POTATO CAKES AND EGGS

Steps:

• Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties.
• Preheat oven to 300 degrees F.
• In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven.
• Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm.
• Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

GREEN CHILE, EGG AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
• In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
• Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.

POTATO CAKE WITH CHILI EGGS

Steps:

• Peel and coarsely grate the potatoes; squeeze out as much liquid as you possibly can with your hands.
• Set aside on kitchen paper, dabbing off any leftover juices.
• Grate the onion and do the same.
• Heat the olive oil in a large, non-stick frying pan; tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden.
• Stir in the potatoes and mix.
• Fry the mixture in an even layer for about 15 mins until cooked and golden underneath.
• Meanwhile, heat the grill to high.
• Slide the pan under the grill and cook for 5 mins or until golden on top.
• Using a spoon, make four dips in the surface of the cake.
• Crack the eggs into the dips, season.
• Scatter over the chili.
• Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked.
• Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread.