Bacon Potato Cakes Recipe - Great British Chefs

Smoked bacon potato cakes with soft egg dressing and watercress salad

Starter
easy
4
50 minutes

PT50M

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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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

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Method

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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
rapeseed oil

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

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

2 eggs

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
salt
pepper

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