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4
Easy
35 min
By Alice Hart
Published 2018
These crisp and tender potato cakes are divine served with softly poached eggs and a punchy salsa verde. The trick to neat poached eggs is to use the freshest eggs you can find. If you make the potato cakes a few hours ahead, cooking them will be a breeze.
Scrub the potatoes and boil in their skins in salted water for 15 minutes, or until just tender. Drain, allow to cool for 15 minutes and then crush roughly with a fork. Add the shallots, olives, parsley and half the pecorino. Season generously with freshly ground black pepper and a little salt, and taste the mixture to make sure the seasoning is balanced. Beat 1 egg and mix into the potatoes al