Skip to main content

Brunch bake-along: potato cakes and poached eggs

By April 19, 2020July 19th, 2020No Comments


 This recipe is an homage to the potato waffle. It’s incredibly easy and you can keep a few in the fridge or freezer to toast up again when the mood strikes. Spoiler: it strikes often.

To bake-along with rogue, follow us @roguecollectiv.

You will need:

  •  For potato cake

  • 680g potato, peeled

  • 70ml milk

  • 40g butter

  • 90g plain flour

  • 2 eggs

  • Salt and pepper to taste

  • Rapseed oil

To serve

  • Poached eggs


Step one is simply to make mashed potatoes. Boil up your potatoes until soft, drain the water and add the butter and milk. Keep the pot on a low heat and mash until desired consistency.

Allow your potatoes to cool for 5-10 minutes. Add the flour and stir the mixture until the flour is incorporated and the mixture appears dry. Add the eggs directly into the pot and beat the mixture with a spoon until the egg is fully incorporated. The consistency should be that of a very thick cake batter.

In a shallow pan, heat a small amount of rapeseed or sunflower oil on a medium to high heat. Using two spoons, drop a heaped tablespoon of mixture into the pan. Fry on each side for 2-3 minutes, until golden brown.

Drain on kitchen paper.

Bring a pot of water to a rolling boil and then lower the heat to a medium heat. When the water has stilled, lower an egg gently into the water. I first crack the eggs into a small ramekin to make this easier. Poach eggs for four minutes.

For texture, serve with crispy shallots or bacon.


Leave a Reply