Potato pancake with egg and chard on plate

Potato pancakes with chard & eggs

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(3 ratings)

Prep: 10 mins Cook: 15 mins


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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal329
  • fat11g
  • saturates2g
  • carbs38g
  • sugars2g
  • fibre4g
  • protein16g
  • salt1.2g
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  • 300g mashed potato
  • 4 spring onions, very finely chopped
  • 25g plain wholemeal flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 eggs
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 240g chard, stalks and leaves roughly chopped, or baby spinach, chopped


  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.

  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.

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

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Comments, questions and tips

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sweetchillibangerzz's picture
1st Mar, 2019
wonderful, always keep portions in the fridge :)
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