Bacon, Cheddar And Scallion Potato Cakes - cooking recipe

Ingredients

2 1/4 lb potatoes, peeled, cut into large chunks
4 oz aged Cheddar cheese, grated
1 bunch scallions, trimmed, chopped
1 None medium egg, lightly beaten
3.5 oz bacon, chopped
12 None cherry tomatoes, chopped, drained briefly
3 tbsp fresh flat-leaf parsley leaves, chopped
None None butter, for frying
4 None medium eggs, for poaching
10.5 oz hot-smoked salmon, skin removed, flesh flaked, to serve
None None hot Mexican chili sauce, to serve (optional)

Preparation

Boil or steam potatoes until tender then mash roughly with a fork. Season. Let cool for 10 mins then fold in cheese, scallions, egg, bacon, tomatoes and most of the parsley. Form into 18 lumpy cakes and arrange on a baking tray. Cover with plastic wrap and chill for 1-2 hours.
Melt butter in a large frying pan over medium-high heat. Fry potato cakes until golden brown on all sides. Drain on paper towels.
Meanwhile, poach eggs in simmering water (add a splash of vinegar to help them set). Carefully drain on paper towels.
Distribute potato cakes between serving plates. Top with poached eggs and salmon. Sprinkle with remaining parsley and serve with chili sauce, if desired.