Smoked bacon potato cakes with soft egg dressing and watercress salad
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Ingredients
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Potato cakes
- 500g of baking potatoes, three-quarters cooked
- 75g of shallots, peeled and finely chopped
- 2 tsp thyme leaves, finely chopped
- 350g of smoked streaky bacon, cooked and roughly chopped
- 50g of unsalted butter
- rapeseed oil
- ground white pepper
Soft egg dressing
- 2 eggs
- 1 tbsp of chives, finely chopped
- 1 tbsp of chervil, finely chopped
- 1 tbsp of spring onion greens
- 100ml of rapeseed oil
- salt
- pepper
To serve
- 250g of watercress, large stalks removed and washed
Method
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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© Great British Chefs 2019