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These potato pancakes are the perfect brunch or light lunch option, plus such a great way to use leftover mashed potato. We’ve served ours here with seasonal asparagus and poachies.
In a medium-sized saucepan, bring a pan of water to a rolling boil. Add asparagus and blanch, for about 1 minute. Remove, drain and set aside. Preheat grill.
In a large bowl, combine mash, flour and egg and season generously with salt and pepper. Shape the potato mixture into pancakes, size depending on appetite, and set aside.
Meanwhile, combine asparagus with 1tbsp oil and season with salt and pepper. Place under the grill for about five minutes, or until they begin to char, and blister. Heat a large frying pan over medium heat, add 1tbsp oil and cook until golden, about two minutes each side.
To serve, place two warm pancakes into the centre of your plate, topped with poached eggs and grilled asparagus and finish with a sprinkling of chives.