TODAY’S RECIPE: Potato pancakes with chard & eggs
DELICIOUS, hearty and healthy brunch. Serves: 2.
Ingredients
300g mashed potato 4 spring onions, very finely chopped 25g plain wholemeal flour ½ tsp baking powder 3 eggs 2 tsp rapeseed oil 240g chard, stalks
Method
1 Mix the mashed potato, spring onions, flour, baking powder and one 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 five to eight minutes until the undersides are set and golden, then carefully tip over and cook on the other side.
2 Meanwhile, wash the chard or baby spinach and put in a pan with some of the water still on it, then cover and cook over a medium heat for five minutes until wilted and tender. Poach the remaining eggs.
3 Top each pancake with greens and an egg. Serve while the yolks are still runny.