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

    İçindekiler

    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.

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