Potato cake with chilli eggs

Potato cake with chilli eggs

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(8 ratings)

Prep: 10 mins Cook: 30 mins Ready in 40 minutes

Easy

Serves 2 hungry students
Simple, student dish with potato, eggs and a pinch of chilli to give it a bit of a kick - ready in 40 mins

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal508
  • fat25g
  • saturates5g
  • carbs52g
  • sugars0g
  • fibre4g
  • protein22g
  • salt0.48g
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Ingredients

  • 550g potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 red chilli, deseeded and finely chopped or pinch dried chilli
  • 2 tbsp roughly chopped fresh coriander, optional
  • crusty bread, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (7)

snadamson's picture

I adapted this slightly and made a Spanish style tomato sauce with onions, chilli, peppers, grated courgette, tinned chopped tomatoes, oregano, smoked paprika, balsamic vinegar and sugar, and added onto the top of the potato cake before putting the eggs on. It makes it slightly different texture, but was really good.

lurvlyloz's picture
5

Faffy but well worth it. So tasty. I added chorizo which was fab

TJBooth's picture
5

I didn't have any chilli either so I popped in some madras paste during the frying step - a nice twist on the rosti!

ppp-99's picture
5

A bit faffy to make but worth it. We substituted the onion for spring onions as we had them to use up and it tasted really good. Will make again but only when we have a nice lazy morning and plenty of time.

mimaduck's picture
3

didn't use chilli (mainly as I didn't have any) but a good tasty and quick rosti! Mine didn't look as pretty either! would be good with bacon too!

louisa22's picture
2

Made a nice change for lunch.

clairegerrard's picture
3

Tastey and enjoyable. I enjoyed making this as well. Served it with salad and crusty bread to dip into the runny egg yolk. I would make this again and try the mix vegetable base.

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