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Potato pancake with egg and chard on plate

Potato pancakes with chard & eggs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: per serving
low inkcal329
low infat11g


  • 300g mashed potato
  • 4 spring onions , very finely chopped
  • 25g plain wholemeal flour
  • ½ tsp baking powder
  • 3 eggs
  • 2 tsp rapeseed oil
  • 240g chard , stalks and leaves roughly chopped, or baby spinach, chopped


  • 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.

  • 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.

  • STEP 3

    Top the pancakes with the greens and egg. Serve while the yolks are still runny.

Recipe from Good Food magazine, March 2019

Goes well with


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A star rating of 4 out of 5.5 ratings

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