Potato pancakes with smoked salmon & eggs

Name: Potato pancakes with smoked salmon & eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 225 g leftover mashed potatoes (or ½ x 450g pack mashed potatoes); 65 g self-raising flour; 100 ml milk; 4 British Blacktail Free Range Medium Eggs; 2 tbsp sunflower oil; 125 g pack Tenderstem broccoli tips or other greens, to serve (optional); 100 g No.1 Heather Honey Smoked Scottish Salmon; 4 tbsp crème fraîche; Dill or chives, chopped, to serve

These light and puffy pancakes topped with delicate heather smoked salmon and softly boiled eggs make the perfect weekend brunch.

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Serves2
CourseBreakfast
Prepare10 mins
Cook15 mins
Total time25 mins

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225g leftover mashed potatoes (or ½ x 450g pack mashed potatoes)
65g self-raising flour
100ml milk
4 British Blacktail Free Range Medium Eggs
2 tbsp sunflower oil
125g pack Tenderstem broccoli tips or other greens, to serve (optional)
100g No.1 Heather Honey Smoked Scottish Salmon
4 tbsp crème fraîche
Dill or chives, chopped, to serve

Place the mash in a bowl, then stir in the flour. Whisk together the milk and 2 eggs, then whisk into the potato mix with some seasoning.
Brush a large nonstick frying pan with a little oil. Spoon 3-4 large spoonfuls of potato mix into the pan and cook for 2-3 minutes on each side, until golden and set. Repeat, brushing the pan with a little more oil in between, to make 8 pancakes.
Meanwhile, boil the remaining 2 eggs in a small pan for 6 minutes. Drain, peel and halve. Cook the Tenderstem, or other greens, according to pack instructions, until tender.
Top the pancakes with the smoked salmon, crème fraîche and halved eggs. Sprinkle over the herbs, season with black pepper and serve with the veg on the side, if liked.

Cook’s tip

For the fluffiest pancakes, allow the potato batter to rest for 10 minutes or so before using. If you don’t have any leftover mashed potatoes, try using frozen.

Typical values per serving when made using specific products in recipe