Using incredible Ocado ingredients, these cheesy potato cakes topped with crispy bacon and poached eggs. We can’t think of a more perfect St. Patrick's brunch.
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Serves
4
Maris Piper Potato
Butter
Milk
Sweetheart Cabbage
Spring Onion
Plain Flour
Cheddar Cheese
Egg
Smoked Bacon
Chive
Salt
Black Pepper
Vegetable Oil
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Serves
4
Maris Piper Potato
Butter
Milk
Sweetheart Cabbage
Spring Onion
Plain Flour
Cheddar Cheese
Egg
Smoked Bacon
Chive
Salt
Black Pepper
Vegetable Oil
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Step 1.
Preheat your oven to 160°C
Step 2.
Peel your potatoes and chop them into chunks.
Step 3.
Pop your potatoes in a pan and fill it with enough cold water to cover them completely. Salt generously, then bring to a boil. Simmer for 15 mins until the potatoes are tender. Drain and allow to steam dry in the colander for a few minutes.
Step 4.
Meanwhile, shred your cabbage and slice your spring onions.
Step 5.
Heat a little oil in a frying pan over a medium heat, then tip in your cabbage. Fry for 7 mins until soft and tender.
Step 6.
Mash your potatoes with your butter and milk.
Step 7.
Tip your potatoes and cabbage into a bowl along with your spring onions and plain flour. Grate in some cheddar and season to taste with salt and pepper.
Step 8.
Shape your mixture into 8 chunky patties.
Step 9.
Heat a frying pan over a medium heat with a good glug of vegetable oil. Add your patties and fry for about 4 mins on each side until crisp and golden. Pop on a baking tray and slide into the oven to keep warm.
Step 10.
In the same pan, fry your bacon rashers for a few minutes until crispy.
Step 11.
Fill a deep saucepan with water. Once boiling, stir the water with a spoon to create a whirlpool. Crack an egg into the centre and cook for 3 mins until the whites are cooked through but your yolk is still soft.
Step 12.
Serving time. Pop two colcannon fritters on a plate and top with your poached eggs and bacon. Sprinkle with chopped chives and enjoy.
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