A hearty breakfast of boxty potato cakes, smoked salmon, lemon & chives crème fraiche with 7 minute eggs that will get your Christmas day off to the best start.
Ingredients
Serves 4
- 250 g mashed potato
- 250 g potatoes (such as Rooster), peeled and grated
- 100 g plain flour
- 125 ml milk
- 25 g butter
To serve
- 4 eggs
- 100g cream cheese
- 100 g smoked salmon
- 1 tsp capers
- 200 ml creme fraiche
- 1 lemon
- 2 tbsp chives, finely chopped
- Sea salt and freshly ground black pepper
Method
- Mix the mashed potato in a large bowl with the grated potato, flour and milk and stir to evenly combine.
- Heat a frying pan over a medium-high heat. Add a little butter and oil, when the butter has melted, spoon heaped tablespoons of the mixture into the frying pan tp create rounds and fry for 3-4 minutes on each side until golden brown. Remove to a plate and keep wamr while you cook the remainder of the mixture to give you 12 in total.
- Bring a large saucepan to water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook for 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of iced cold water.
- Gently crack eggs all over and peel using a teaspoon, starting from the wider end, whcih contains the air pocket. Add the cream cheese to a food processor along with the smoked salmon and capers, blitz until roughly chopped, add to a small bowl along with the creme fraiche, 1 tablespoon of chives and zest of half the lemon, mix to combine evenly and season to taste.
- Slice the lemon into wedges then serve the boxty on a plate topped with creme fraiche, and sliced in half, lemon wedge and sprinkle with the remaining choppped chives and some freshly ground black pepper.
