Potato pancakes with chard & eggs

Our hearty potato pancake topped with chard and a runny egg makes the perfect healthy brunch for two. Start the weekend off right with our low-calorie recipe

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 329
  • fat 11g
  • saturates 2g
  • carbs 38g
  • sugars 2g
  • fibre 4g
  • protein 16g
  • salt 1.2g


  • 300g mashed potato
  • 4 spring onions, very finely chopped
  • 25g plain wholemeal flour
  • ½ tsp baking powder
  • 3 eggs
  • 2 tsp rapeseed oil
  • 240g chard, stalks and leaves roughly chopped, or baby spinach, chopped


  1. Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.

  2. Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.

  3. Top the pancakes with the greens and egg. Serve while the yolks are still runny.

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