Potato Pancakes With Poached Eggs And Salsa - cooking recipe

Ingredients

2 lb starchy potatoes, cut into chunks
2/3 lb tomatoes, diced
4 None spring onions, chopped
2 tbsp white wine vinegar
1 tbsp honey
5 tbsp sunflower oil
6 None medium eggs
1 tbsp spicy mustard
4 tbsp parsley, chopped
4 tbsp flour

Preparation

Cook the potatoes in boiling, salted water for 20 mins or until tender. Drain and return to the pan. Mash until chunky and leave to cool.
Meanwhile, for the salsa, mix the tomatoes with the spring onions, vinegar and honey. Season and stir in 1 tbsp of the oil.
For the potato pancakes, beat 2 of the eggs with the mustard and parsley. Add to the potatoes along with the flour and mix well. Shape the mixture into 8 cakes. Heat the remaining oil in a large frying pan and fry for 2-3 mins on each side until golden.
For the poached eggs, bring a large saucepan of water to a boil and turn off the heat. Gently break the remaining eggs into the water, cover and leave for about 4 mins. Transfer the eggs and potato pancakes to warmed serving plates and serve with the salsa.