Potato Cake With Chilli Eggs
This recipe combines the comfort of grated potatoes and onions, transformed into a crispy cake topped with perfectly cooked eggs. A touch of heat from red chilli and a sprinkle of fresh coriander (if using) adds a burst of flavor to this delightful dish. Enjoy this savory creation with plenty of crusty bread for a satisfying meal any time of day.
— Constant Cookbook
Ingredients
- 550g potatoes
- 1 onion
- 2 tbsp olive oil
- 4 eggs
- 1 red chilli , deseeded and finely chopped or pinch dried chilli
- 2 tbsp roughly chopped fresh coriander , optional
- crusty bread , to serve
Instructions
- Peel and coarsely grate the potatoes, then squeeze out as much liquid as you possibly can with your hands. Set aside on kitchen paper, dabbing off any leftover juices. Grate the onion and do the same.
- Heat the olive oil in a large, non-stick frying pan, tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden. Stir in the potatoes and mix. Fry the mixture in an even layer for about 15 mins until cooked and golden underneath. Meanwhile, heat the grill to high.
- Slide the pan under the grill and cook for 5 mins or until golden on top. Using a spoon, make four dips in the surface of the cake. Crack the eggs into the dips, season and scatter over the chilli. Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked. Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2 hungry students
Nutrition
- Calories: 508 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.48 milligram of sodium
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