25 mins
Our Group
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Recipe details
Ingredients
- 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.
Method
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.
