Egg and bacon potato cakes
Cals: 400 (per serving)
Fat: 27g (per serving)
Serves: 2
Takes: 25 mins
300g/10 1/2oz leftover mashed potato
2tbsps chopped chives
Knob of butter
4 rindless rashers back bacon
2 medium eggs
1. Preheat the oven to Gas 6/200°C/400°F. Place the cold mashed potato in a bowl and stir in the chives. Season, then shape into two round cakes.
2. Heat a non-stick frying pan, add the butter, and cook the potato cakes for a few mins on each side until golden.
3. Place on a baking tray and cook in the oven for 10-15 mins or until piping hot. Meanwhile, grill the bacon on both sides until crisp.
4. Bring a large pan of salted water to the boil, crack in the eggs and poach to taste.
5. To serve, place a hot potato cake on each plate, followed by a couple of bacon rashers and top with a poached egg.
Top tip: Don't add any extra butter or milk to the mashed potato (just seasoning), otherwise the potato will be too soft to shape into cakes.
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