Potato, Mascarpone and Lemon Hash Cakes with Sage Fried Eggs
Prep time: 20 minutes / Cook time: 30 minutes / Serves: 4-6
Adapted from a recipe I originally created for Lotatoes. These cakes combine creamy mascarpone cheese, zesty lemon, and comforting potatoes for a simple, yet delicious mid-week meal or weekend brunch.
Potato Mascarpone and Lemon Hash cakes Photo: Gretchen Lowe
Ingredients
- 1kg Lotatoes or potatoes, skin on and boiled
- 1 cup/bunch of Italian parsley, chopped
- 1 tsp sea salt
- Zest of a lemon
- 2 cloves garlic crushed
- 1/2 cup mascarpone cheese
- 1/2 cup parmesan, grated
- 1 egg
- 1/2 cup cornflour
- Olive oil
- Small bunch of sage leaves
- 4 eggs
Method
1. Roughly mash cooked potatoes
2. Mix in the remaining ingredients, except cornflour.
3. Add a good grind of black pepper
4. Mould into cakes either using a ring or with your hands
5. Dredge in cornflour
6. Add a good glug of olive oil to a medium-sized pan and cook potato cakes for
3-5 minutes on each side until golden brown. Set aside
7. Wipe out the pan and add extra olive oil
8. Add sage leaves then crack eggs over the top, cook 2 minutes or so until
whites are set.
9. Serve eggs on top of hash cakes with extra herbs.