Adam Gray's bacon potato cakes recipe can be used to make a simple main or a more hearty breakfast. The richness of the egg yolk dressing perfectly offsets the saltiness of the bacon, and is a great salad dressing that could be used in many other dishes.
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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
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
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
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
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
Refresh the eggs in ice-cold water and leave to cool for 5-10 minutes before peeling
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
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
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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