Potato, Bacon & Leek Fritters with Poached Egg
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Potato, Bacon & Leek Fritters with Poached Egg
Recipe by Michael Weldon
Serves - 4
Prep Time - 15 mins
Cook Time - 15 mins
Ingredients
1 kg potatoes, grated and liquid squeezed out
4 leeks, sliced thinly
400 g streaky bacon, cut thinly and fried to render out the fat
2 eggs + 4 for poaching
½ cup breadcrumbs
½ bunch of parsley
½ bunch of chives
Coles black pepper
Sea salt
Squeaky Gate extra virgin olive oil
Garnish
4 eggs
½ bunch of dill, picked
½ bunch of parsley, picked
Tabasco sauce
Method
In a large bowl, combine the grated potatoes, sliced leeks, fried bacon, 2 eggs, breadcrumbs, chopped parsley, chopped chives, and a pinch of salt and pepper. Mix everything together to form a thin burger patty consistency.
Heat a pan over medium-high heat and add about 1 cm of olive oil. Once hot, fry the fritters until they turn golden and crispy. Drain them on paper towels. Repeat the process until all the fritters are fried.
In a smaller saucepan with gently boiling water, add a pinch of salt and a splash of vinegar. Crack the remaining 4 eggs into the water and poach them until cooked to your liking.
To serve, stack a couple of fritters on a plate, top them with a poached egg, and finish with fresh herbs (dill and parsley). Add a dash of Tabasco sauce for extra flavour.
