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Smoked bacon potato cakes with soft egg dressing and watercress salad

Smoked bacon potato cakes with soft egg dressing and watercress salad

Smoked bacon potato cakes with soft egg dressing and watercress salad

PT50M

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1
To make the potato cakes, place the potatoes in a pan, cover with cold water and gently boil until three-quarters cooked (still slightly raw in the centre). Peel and grate the potatoes whilst still hot and stir through the butter
  • 500g of baking potatoes, three-quarters cooked
  • 75g of shallots, peeled and finely chopped
  • 2 tsp thyme leaves, finely chopped
  • rapeseed oil
2
Sweat the chopped shallots and thyme leaves in a little of the rapeseed oil on a low-medium heat with no colour, then add them to the grated potato
  • rapeseed oil
3
Add the cooked bacon to the potato mix and stir in thoroughly. Season with ground white pepper only
  • 350g of smoked streaky bacon, cooked and roughly chopped
  • ground white pepper
4
Separate the mix into 80g portions and mould into the desired shape - using round or square moulds will give a nice neat finish. Refrigerate for a minimum of 30 minutes to firm up
5
Place the eggs in cold water, bring to the boil and cook for 3 minutes - it is important that the eggs are soft-boiled so take care not to overcook
  • 2 eggs
6
Refresh the eggs in ice-cold water and leave to cool for 5-10 minutes before peeling
7
Finely chop the eggs and mix with all of the other dressing ingredients. Season with salt and ground white pepper to taste
  • 1 tbsp of chives, finely chopped
  • 1 tbsp of chervil, finely chopped
  • 1 tbsp of spring onion greens
  • 100ml of rapeseed oil
  • salt
  • pepper
8
Heat a non-stick frying pan over a medium heat and add a splash of rapeseed oil. Fry the potato cakes until they are golden brown all over, then remove from the pan and keep warm
  • rapeseed oil
9
Place the potato cakes in the centre of each serving plate and scatter around some of the washed watercress. Spoon the soft egg dressing over each dish and serve immediately
  • 250g of watercress, large stalks removed and washed

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