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.
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You will need:
For potato cake
[restrict]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.
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