Potato pancakes with chard & eggs
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4 out of 5.5 ratingsRate
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Our hearty potato pancake topped with chard and a runny egg makes the perfect healthy brunch for two. Start the weekend off right with our low-calorie recipe
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g mashed potato
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4 spring onions
very finely chopped
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25g plain wholemeal flour
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½ tsp baking powder
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3 eggs
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2 tsp rapeseed oil
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240g chard
stalks and leaves roughly chopped, or baby spinach, chopped
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Nutrition: per serving
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kcal329
low
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fat11g
low
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saturates2g
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carbs38g
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sugars2g
-
fibre4g
-
protein16g
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salt1.2g
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Method
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step 1
Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
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step 2
Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
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step 3
Top the pancakes with the greens and egg. Serve while the yolks are still runny.
Recipe from Good Food magazine, March 2019
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A star rating of 4 out of 5.5 ratings
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