Potato cakes with olives and poached eggs

Name: Potato cakes with olives and poached eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 French shallots, very finely chopped; 500 g (1 lb2 oz) small waxy potatoes, such as charlotte or pink fir apple; 4 tablespoons salsa verde dressing; 2 tablespoons black olives, pitted and roughly chopped; 3–4 tablespoons olive oil; 5 very fresh eggs; 1 tablespoon chopped flat-leaf parsley; 50 g (1¾ oz) pecorino cheese, shaved; 1 heaped tablespoon potato flour or plain (all-purpose) flour, plus extra for dusting

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Vegetarian

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.

Ingredients

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

Main course
Vegetarian

Method

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