Potato pancakes with chard & eggs Sara Buenfeld
Potato pancakes with chard & eggs Sara Buenfeld
  • 300g mashed potato
  • 4 spring onions, very finely chopped
  • 25g plain wholemeal flour
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 eggs
  • 2 tsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 240g chard, stalks and leaves roughly chopped, or baby spinach, chopped
  1. Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.

  2. Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.

  3. Top the pancakes with the greens and egg. Serve while the yolks are still runny.


  1. Replacement of erythropoietin and calcitriol, 2 hormones processed by the kidney, is often necessary
    in people with advanced kidney disease


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