A delightful twist on potato cakes, stuffed with cheese and topped with a perfectly poached egg.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when a small piece of potato is added.
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
Removing moisture helps achieve a crispy texture.
Take a handful of grated potato, flatten it slightly, and place a small piece of cheddar cheese in the center. Cover with more potato to encase the cheese.
Ensure the cheese is completely covered to prevent it from leaking out during cooking.
Place the potato cakes in the skillet and cook until golden brown on both sides, about 4 minutes per side.
Flip the cakes gently to avoid breaking them.
In a saucepan, bring water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny.
Add a splash of vinegar to the water to help the eggs hold their shape.
Serve each potato cake topped with a poached egg. Enjoy immediately.
Garnish with chopped parsley or chives for added flavor and color.
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