Potato pancakes with chard & eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 300g mashed potato
- 4 spring onionsvery finely chopped
- 25g plain wholemeal flour
- ½ tsp baking powder
- 3 eggs
- 2 tsp rapeseed oil
- 240g chardstalks and leaves roughly chopped, or baby spinach, chopped
Nutrition: per serving
- kcal329low
- fat11glow
- saturates2g
- carbs38g
- sugars2g
- fibre4g
- protein16g
- salt1.2g
Method
step 1
Mix the mash, spring onions, flour, baking powder and 1 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 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
step 2
Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
step 3
Top the pancakes with the greens and egg. Serve while the yolks are still runny.
