Champ cakes with poached eggs and bacon recipe
“This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping. You can however, use leftover mash, which will work just as well and turns this into a super speedy dish to make. Mix with lightly sauted spring onions and then shape into cakes.”
Ingredients
- 700 g Maris Piper potatoes, cut into evenly sized chunks
- 100 ml milk
- 1 bunch spring onions, finely chopped
- 4 rashers lean back bacon
- 4 eggs
- 1 tbsp olive oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Place the potatoes in a steamer set above a pan of boiling water. Cover with a lid and steam for 15-20 minutes or until completely tender. Transfer to a bowl and mash well until smooth.
- Put the milk and spring onions in a small saucepan and gently bring to the boil. Simmer for 1 minute then remove from the heat. Pour over the potatoes, season with salt and pepper, mix well and leave to cool.
- Heat the grill to high and cook the bacon for 4-5 minutes until golden.
- Bring a medium-large saucepan of water to the boil. Crack in the eggs, one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.
- Divide the champ potato into 8 and shape into rounds. Heat the oil in a large frying pan over a medium heat and fry the champ cakes for 2 minutes each side until lightly golden. Serve straight away with the poached eggs and bacon.
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