Potato cakes with olives and poached eggs

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

By Alice Hart

Published 2018

  • About

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.


  • 500 g (1 lb2 oz) small waxy potatoes, such as charlotte or pink fir apple


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