I love Shrove Tuesday. An excuse to enliven a Tuesday by tucking into pancakes? Yes please! As I’ve mentioned before, I’m not much of a fan of sweet crepes, so this year I thought it would be fun to experiment with a different type of savoury pancake: potato pancakes!
I don’t know about you, but any form of potato fried sounds good to me, and these potato patties topped with ham and egg ‘nests’ are utterly delicious. They make the perfect brunch dish (or supper tonight!). I made them for lunch today (along with roasted cherry tomatoes and blood orange juice), and we polished off every last bit.
Potato Pancakes with Ham and Egg ‘Nests’ (Serves 2)
For the potato pancakes:
1 large baking potato, scrubbed and dried (but not peeled)
1 egg, beaten
2 heaped tablespoons of plain flour
salt and pepper to taste
4 green onions, sliced finely
1/2 red chili pepper, sliced finely
1 tablespoon chopped fresh thyme
4 rashers of streaky bacon, cooked until crisp and sliced finely
2 tablespoons of vegetable oil
For the ham and egg nests:
1 Tablespoon softened butter
4 large eggs, at room temperature
4 teaspoons single cream
4 teaspoons grated parmesan cheese
4 thin slices of ham
salt and pepper to taste
Small handful of chopped chives to garnish
1/ Whisk the egg and flour together in a large bowl.
2/ Grate the potato and place in centre of clean tea towel. Squeeze firmly over sink, using both your hands, to remove excess moisture.
3/ Add the squeezed grated potato, green onion, bacon, chili, salt and pepper and thyme to the egg and flour mix and stir until combined.
4/ Heat 2 tablespoons of vegetable oil in a frying pan, set on medium heat. Take a firmly packed 1/3 cup of the potato mixture, drop onto griddle and flatten it slightly to form a circle. Do this with the rest of the mixture – it makes 4 small pancakes.
5/ Cook for 4-5 minutes on each side, until golden brown.
6/ Keep the pancakes warm on a covered plate whilst you make the egg nests.
7/ Use the softened butter to grease 4 holes of a muffin tin.
8/ Line each muffin hole with a slice of ham, and crack an egg into each ham ‘nest.’
9/ Cover each egg with 1 teaspoon of cream, 1 teaspoon of parmesan cheese and salt and pepper to taste.
10/ Place muffin tray into a 180° C oven for 10-12 minutes, until set as desired (if you like your eggs runnier, cook for less time, if you prefer them harder, cook for longer).
11/ Place the potato pancakes on a plate and top each pancake with a ‘nest.’ Sprinkle the top with chopped chives (and a little more crispy bacon bits, if desired) and enjoy!
How many of you are having pancakes today? For more inspiration, check out my Ham, Cheese and Leek Crepes recipe and my Buttermilk Pancakes (which I’m contemplating eating tonight….I know two different types of pancakes in one day is a little excessive, but it IS Pancake Day after all, right?! I’ve got to live up to the name!).