Recipe details

  • 25 mins
  • Serves 2


  • 12 asparagus spears, ends trimmed
  • 400g mashed potato
  • 40g plain flour
  • 1 large egg
  • 1tbsp oil
  • Poached eggs
  • Small handful chives, chopped, to garnish

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.


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.