Categories
 20Mins Prep Time |
 5Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 50 g Cheddar Cheese coarsely grated
- 2 Eggs
- 75 g Ham chopped
- 1 tbsp olive oil
- 25 g Plain Flour
- 1 Handfull SuperValu Fresh Chives finely chopped
- 500 g SuperValu Potatoes peeled and chopped
- 1 tbsp SuperValu White Wine Vinegar
- 100 g Watercress to serve
Cooking Instructions
- Place the potatoes in a saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12 to 15 minutes, until cooked through. Drain and mash but leave them a little chunky rather than like mashed potato.
- Mix through the ham, Cheddar, flour and chives and shape into four potato cakes. Heat a large frying pan over a low heat and add the oil. Fry the potato cakes for 5 minutes on each side, until golden brown.
- Meanwhile, to poach the eggs, bring a large, shallow pan of salted water to the boil and add the vinegar, then reduce the heat to a simmer. Break the eggs into the pan and simmer for 3 to 4 minutes, until cooked but still soft in the centre. Remove the eggs with a slotted spoon onto a piece of kitchen paper and drain well.
- Place two potato cakes on each serving plate and top with an egg. Serve with watercress on the side.