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Potato cakes with spinach and poached eggs
This recipe comes from the Our House bonus magazine — attached to the November 2001 issue of House and Garden. In this great bonus issue there are sixty quick and easy recipes, plus 25 fun things to do to make this summer really special.
Food contributors: Jan Nash, Vicki Liley, ACP Books.
ingredients
4 x 800g (medium) potatoes, grated
1 x 80g (small) brown onion, grated
1 egg, beaten lightly
1/3 cup (50g) plain flour
2 tablespoons vegetable oil
500g fresh spinach leaves, shredded
4 eggs, extra
300g sliced smoked salmon
Tomato Hollandaise Sauce
2 egg yolks
1 tablespoon white wine vinegar
250g butter, melted (white residue removed)
2 teaspoons chopped fresh tarragon
1 x 130g small tomato, peeled, seeded and chopped
method
- Combine the grated potato, onion, beaten egg and flour in a large bowl. Heat oil in a large pan and cook in batches, using a ¾cup of mixture for each cake, until crisp and golden on both sides; keep warm.
- Meanwhile, boil, steam or microwave the spinach leaves until just wilted. Poach the extra eggs in a large saucepan of simmering water until cooked to your liking.
Tomato Hollandaise Sauce
- Blend the yolks and vinegar in an electric blender until combined. Continue to blend while gradually adding the melted butter in a thin stream.
- Stir in tarragon and tomato.
Serve the potato cakes topped with the spinach, smoked salmon and poached eggs. Finally, pour over the Tomato Hollandaise Sauce.
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