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
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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 329
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fat 11g
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saturates 2g
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carbs 38g
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sugars 2g
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fibre 4g
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protein 16g
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salt 1.2g
Ingredients
- 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
Method
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.
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.
Top the pancakes with the greens and egg. Serve while the yolks are still runny.
