Smoked bacon potato cakes with soft egg dressing and watercress salad


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Potato cakes

Soft egg dressing

To serve

  • 250g of watercress, large stalks removed and washed
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
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
Add the cooked bacon to the potato mix and stir in thoroughly. Season with ground white pepper only
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
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
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
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