Leftover potato cakes

Serves 2

Ingredients

• 500g roast potatoes
• 80g chorizo sausage
• 4 spring onions
• 10g chives
• 10g parsley
• 10g fennel fronds
• 2 eggs
• 100g vinaigrette
• Mixed herbs for salad, to taste
• Salt, to taste

Method

1. Heat up the left over roast potatoes in the oven just to let them heat through. Once hot place the potatoes into a mixing bowl and crush them.
2. Chop the chorizo into small cubes and add them to the potatoes and mix well.
3. Finely chop all the herbs and the spring onion and add them to the mixture, season them with a little salt and press them in a ring mold.
4. Once pressed leave in the fridge for 30 minutes till potato mixture has set.
5. Place a saute pan lined with a baking sheet over a high heat, once hot add the potato cakes to the pan along with 2 eggs.
6. Turn the potato cakes over to ensure even browning. Once cooked remove them from the pan and put onto the serving plate
7. Place the fried egg on top.
8. To finish, garnish the plate with mixed herbs and a healthy drizzle of vinaigrette.

This recipe first appeared on Gourmet Today, December, 2018

Watch full episode below: