Potato cake with chilli eggs
Simple, student dish with potato, eggs and a pinch of chilli to give it a bit of a kick - ready in 40 mins
Difficulty and servings
Serves 2 hungry students
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Ready in 40 minutes
Vegetarian
- 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.
MAKE IT DIFFERENT
For a mixed-vegetable rösti, try using grated carrot, parsnip and potato.
Per serving
508 kcalories, protein 22g, carbohydrate 52g, fat 25 g, saturated fat 5g, fibre 4g, salt 0.48 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2343/
http://www.bbcgoodfood.com/recipes/2343/
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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
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Difficulty and servings
Serves 2 hungry students
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Ready in 40 minutes
Vegetarian
One-pan veggie meal
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
Per serving
508 kcalories, protein 22g, carbohydrate 52g, fat 25 g, saturated fat 5g, fibre 4g, salt 0.48 g
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17 March 2008
Claire rated and commented on this recipe
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07 June 2008
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09 June 2011
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