This recipe combines potato cakes with poached eggs, grilled bacon and a tasty Mojo sauce to make a really good supper dish.
The element of this dish that really sets it apart is the Mojo sauce (pronounced Moho ), which originates from the Canary Islands.
Ingredients (serves four )
800g of floury potatoes, peeled
30g of butter
2 tablespoons of milk
4 scallions, finely sliced
2 tablespoons of parsley, chopped
2 teaspoons of whole grain mustard
10 streaky rashers
Salt and freshly ground black pepper
1 tablespoon of flour
1 tablespoon of olive oil
4 eggs
1 tablespoon of white wine vinegar
Mojo sauce
20g of coriander
2 cloves of garlic, peeled and chopped
1 green chilli, deseeded and chopped
½ a teaspoon of ground cumin
4 tablespoons of olive oil
½ a tablespoon of white wine vinegar
Salt
To cook
Boil the potatoes in a pan of salted water for 15 to 20 minutes until soft. While the potatoes are cooking, put the butter, milk and scallions into a small saucepan and cook until the scallions have softened.
Grill two of the rashers until crispy, then chop into small pieces. When the potatoes are cooked, drain well and mash. Add in the warmed butter, milk and scallion mixture along with the parsley, mustard and rashers. Season with salt and black pepper. Leave to cool.
When the mixture has cooled, shape into eight equal size rounds and chill in the fridge for half an hour.
Place all Mojo sauce ingredients in a food processor and blend till smooth.
To poach the eggs
Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt.
Break two of the eggs into the water and simmer for three to four minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.
While the eggs are cooking, take the potato cakes from the fridge and dust with a little flour. Heat the oil in a frying pan, add the potato cakes in two batches and gently fry for two to three minutes on each side until golden.
Meanwhile grill the remaining streaky rashers.
Serving suggestions
Divide the potato cakes between four warmed plates. Add two rashers, a poached egg, a drizzle of the Mojo Sauce and a green salad.
