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Crispy bacon potato cakes

An excellent way of using left over potatoes and makes a fantastic brunch recipe.

30 minutes

Ingredients Method

1 Chop 2 rashers of the bacon, place in a frying pan and fry for 3 - 4 minutes until crispy.
2 In a medium bowl mix the mashed potato, chives, cheese, yogurt and black
pepper, add the cooked bacon and mix well.
3 Divide the mixture to form 2 potato cakes. Leave to chill in the refrigerator.
4 Place the flour on a plate and dust the potato cakes with the flour.
5 Heat the oil in a large frying pan, place in the potato cakes and cook 5 minutes per
side until golden brown and heated through.
6 Part way through cooking the potato cakes add the remaining bacon rashers to the
frying pan, turn to crisp the other side.
7 Poach the egg in a poaching pan or in a pan of lightly boiling water.

Cooks Tip: Add a tablespoon of vinegar to the water for poaching the eggs, this helps stop the egg white and egg yolk from separating.
8 Serve potato cakes topped with the rasher of bacon and egg.