Rainbow Potato Pancakes With Harissa And Eggs Recipes

SPINACH PANCAKES WITH HARISSA YOGURT & POACHED EGGS

Steps:

• Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).
• Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in 250ml milk and blitz for another 1-2 mins until a batter forms. If you prefer thinner pancakes, add another 50ml milk. Pour the batter into a jug or bowl.
• Mix the yogurt with the harissa in a small bowl to taste. Set aside. Return the pan to a medium-low heat. When the residual butter in the pan is sizzling, pour in a ladleful of batter and cook for 2 mins until the top of the pancake is nearly set. Flip and cook for another 1 min until cooked and lightly golden. Transfer to a baking tray inside a low oven to keep warm. Repeat with the rest of the batter, making four to six pancakes.
• Crack the remaining eggs into ramekins. Bring a pan of water to a simmer, add a drop of vinegar and stir to create a gentle whirlpool. Tip in one egg and cook for 3-4 mins until the white is set. Lift onto kitchen paper to drain using a slotted spoon. Repeat with the remaining egg. Top the pancakes with the harissa yogurt, poached eggs and a sprinkling of nigella seeds, if you like.

ANNE'S POTATO PANCAKES

Steps:

• In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
• Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

SWEET POTATO CAKES WITH POACHED EGGS

Steps:

• To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
• Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
• Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.