Bacon & sweetcorn potato cakes
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- 800g Maris Piper potatoes (or King Edward potatoes), peeled weight
- 6 back bacon rashers, chopped
- 4 spring onions, trimmed and sliced
- 25g butter
- 327g can Asda Sweetcorn, drained
- 350g cherry on the vine tomatoes
- 4 large free-range eggs
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the potatoes into even-size pieces and put in a pan with just enough water to cover them. Put a lid on the pan, bring to the boil and simmer until the potatoes are tender.
Drain the potatoes. Return to the pan and stand over a very low heat, uncovered, for 30-60 seconds to allow some moisture to evaporate. Mash and then tip into a bowl.
While the potatoes are cooking, dry-fry the bacon in a nonstick frying pan, over a medium heat, until the fat starts to crisp. Add the spring onions and cook for another minute. Add to the potato with half the butter and the corn. Season and mix together. Leave to cool slightly.
Shape into 8 cakes and put on the baking tray. Melt the rest of the butter and brush the tops of the cakes. Cook in the oven for 20 minutes.
Put the cherry tomatoes on another baking tray and bake in the oven for the last 8-10 minutes.
Poach the eggs and serve with the cakes and tomatoes.