Potato Cakes with Ham, Eggs and Mustard Cream Sauce
This recipe is next level ham and eggs...Potato Cakes with Ham, Eggs and Mustard Cream Sauce. Perfect for a lazy weekend brunch...you're going to want to try these!
Ingredients
Cakes
- 600g mashed potato
- 1 small bunch parsley chopped
- 1 egg beaten
- 6 slices parma ham sliced
- 1 tsp grain mustard
- Veg oil for frying
To coat:
- 25g seasoned flour
To fry – 50g butter
Eggs:
- 4 large eggs
- Salt and pepper
- 100g plain flour, seasoned
- 2 beaten eggs
- 100g panko breadcrumbs
Sauce:
- 25g butter
- 150ml double cream
- 50ml white wine
- 1 tbs grain mustard
- 1 tsp Dijon mustard
- Few chives chopped
To serve:
- 6 to 12 air cured ham slices
Method
Mix the potato, ham, egg and parsley, season gently, form into rounds, coat in a little flour and fry in a non stick pan in the butter until golden.
Soft boil the eggs in boiling water for 6 minutes, peel then dip in flour, egg and breadcrumbs and fry at 160c for 1 minute.
For the sauce heat a pan, add the wine and cream, bring to the boil, reduce by ½ then finish with butter, mustard and chives and season.
To serve, pop the cake onto a plate, top with the ham and an egg and drizzle round the sauce.
Ingredients
Cakes
- 600g mashed potato
- 1 small bunch parsley chopped
- 1 egg beaten
- 6 slices parma ham sliced
- 1 tsp grain mustard
- Veg oil for frying
To coat:
- 25g seasoned flour
To fry – 50g butter
Eggs:
- 4 large eggs
- Salt and pepper
- 100g plain flour, seasoned
- 2 beaten eggs
- 100g panko breadcrumbs
Sauce:
- 25g butter
- 150ml double cream
- 50ml white wine
- 1 tbs grain mustard
- 1 tsp Dijon mustard
- Few chives chopped
To serve:
- 6 to 12 air cured ham slices
Method
Mix the potato, ham, egg and parsley, season gently, form into rounds, coat in a little flour and fry in a non stick pan in the butter until golden.
Soft boil the eggs in boiling water for 6 minutes, peel then dip in flour, egg and breadcrumbs and fry at 160c for 1 minute.
For the sauce heat a pan, add the wine and cream, bring to the boil, reduce by ½ then finish with butter, mustard and chives and season.
To serve, pop the cake onto a plate, top with the ham and an egg and drizzle round the sauce.
