Potato pancakes with chard & eggs recipe | Good Food

Potato pancake with egg and chard on plate

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

Method

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.