OMG, my kids love this, with some poached or fried eggs. Keep the peel on the potatoes for extra fibre and dice them really small. When you’re frying the potatoes, press them down well to make a neat cake, but if it all breaks when you try to turn it, don’t worry. It still tastes just as good.
- Yield: 4 Servings
- 500 g potatoes (Maris Pipers or King Edwards are both good), unpeeled and cut into 1 cm dice
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, finely chopped
- salt and black pepper
- Put the potatoes in a saucepan, pour in enough water just to cover them and add half a teaspoon of salt. Using only just enough water helps to concentrate the starch which will help to hold the potatoes together later, when you’re frying them. Bring the water to the boil and cook the potatoes for 3 minutes. Remove the pan from the heat and drain the potatoes in a colander.
- Heat half the olive oil and butter in a frying pan. Add the onion and fry gently for 5 minutes until it’s starting to brown a little around the edges. Add the potatoes and season them with salt and pepper. Stir to mix the onions and potatoes together, then use a spatula to press everything down into a single layer. Keeping the heat low to medium, cook for 10–15 minutes until the underside is well browned.
- Take the pan off the heat, place a large plate over it and turn the pan to flip the potato cake on to the plate.
- Heat the rest of the oil and butter in the frying pan. Slide the potato cake back into the frying pan – brown side uppermost – and cook for a further 10 minutes to brown the underside. Serve cut into wedges and serve with eggs or whatever you fancy.