Scrambled Egg Potato Cakes Recipe
Ingredients
| Instant mashed potato - 1 large packet | ||
| Eggs | 4 Small | |
| Fat - as required, for frying | ||
Directions
MAKING
1) Prepare the instant mashed potato and divide into 4 portions.
2) Shape each portion into about 1/2-inch thick round.
3) Remove the centre of the potato round with a pastry cutter.
4) In a frying pan, fry the rings and centers in a little hot fat, until evenly golden brown on both sides, turning once.
5) Lift out and transfer on to a warm serving plate.
6) Spoon the scrambled egg in the centre of the rings and top with centers.
SERVING
7) Serve the Scrambled Egg Potato Cakes hot.
1) Prepare the instant mashed potato and divide into 4 portions.
2) Shape each portion into about 1/2-inch thick round.
3) Remove the centre of the potato round with a pastry cutter.
4) In a frying pan, fry the rings and centers in a little hot fat, until evenly golden brown on both sides, turning once.
5) Lift out and transfer on to a warm serving plate.
6) Spoon the scrambled egg in the centre of the rings and top with centers.
SERVING
7) Serve the Scrambled Egg Potato Cakes hot.
Chef
