Crispy Potato Cakes with Soft-Cooked Eggs and Spring Onions
Ingredients
- 1 poundwaxy potatoes
- ·salt
- ·black pepper
- 4eggs
- ·spring onions
- 3 tablespoonolive oil
- 1lemon
Prep
- 01
Slice spring onions, keeping white and light green parts separate from dark green tops.
- 02
Cut lemon into wedges for squeezing.
Method
- 01
Bring a pot of salted water to a boil. Cut potatoes into 1/4-inch-thick rounds and cook until just tender, about 8 minutes. Drain and let cool slightly.
- 02
Pat the cooked potatoes dry with paper towels. Season with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, pan-fry the potato slices until golden and crispy on both sides, about 3 minutes per side. Transfer to a plate.
- 04
Add remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Crack eggs into the pan and cook until the whites are set but yolks remain runny, about 3–4 minutes.
- 05
Divide crispy potatoes among plates. Top each with a fried egg, a squeeze of fresh lemon juice, and sliced spring onions. Season with salt and pepper to taste.
Spice Tips
For subtle warmth, add a pinch of smoked paprika or cayenne to the potatoes before frying. A small shaving of Parmesan over the finished dish adds depth without heaviness. Fresh herbs like dill or tarragon brighten the egg yolks.
If you prefer softer potatoes, reduce the cooking time to 6 minutes in step 1. Leftovers are best eaten fresh, but cooked potatoes can be refrigerated and reheated in the skillet the next day.