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Potato Cakes with Sundried Tomato Pesto & Fried Eggs
Golden potato cakes cooked on the Chad-O-Chef Qube Braai, served with sun-kissed tomato pesto, fried eggs and crispy bacon. Weekend breakfast fry-up, sorted!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Sundried Tomato Pesto
100 g sundried tomatoes in oil
½ onion, chopped
3 garlic cloves, finely chopped
2 Tbsp (30 ml) fresh basil, roughly chopped
2 Tbsp (30 ml) fresh parsley, roughly chopped
2 Tbsp (30 ml) balsamic vinegar
⅓ C (80 ml) olive oil
50 g hard cheese, grated (we’ve used Parmesan)
Potato Cakes
500 g potatoes, washed, peeled and coarsely grated
1 Tbsp (15 ml) plain flour
½ tsp (2.5 ml) baking powder
½ small onion, finely chopped
2 sage leaves, finely chopped
1 Tbsp (15 ml) chives, finely chopped
100 g hard cheese, grated (we’ve used Parmesan)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
3 Tbsp (45 ml) oil, for frying
Bacon, Asparagus & Eggs
1 Tbsp (15 ml) butter, melted
200 g fresh asparagus spears, rinsed
oil for drizzling
12 large eggs
1 packet (250 g) streaky bacon
To Serve
small handful wild rocket
Method
Sundried Tomato Pesto
Add sundried tomatoes, almonds, onion, garlic, basil, parsley, balsamic vinegar, olive oil, and hard cheese to a blender. Pulse until it reaches a pesto-like consistency. Set aside until ready to use. Loosen with a little extra olive oil if too thick.
Potato Cakes
Build a medium-heat fire in the Chad-O-Chef Qube Braai.
Squeeze out as much water from the grated potatoes as possible, either by hand or using a muslin cloth. In a mixing bowl, combine the grated potatoes, whisked eggs, flour, baking powder, chopped onion, sage, chives and hard cheese, and season with salt and pepper. Mix the ingredients thoroughly until well combined.
Brush a little oil onto the flat top section of the Qube Braai. Using a tablespoon, scoop about 2 spoons of the potato mixture onto the hot surface to create one cake. Flatten it with the back of the spoon and fry for approximately two minutes on one side until golden brown. Then, flip and fry for another two minutes on the other side. Repeat this process until all of the potato mixture has been used. Tip: Keep the potato cakes warm on the Qube Braai warming shelf accessory.
Bacon, Asparagus & Eggs
Combine the melted butter and lemon juice together. Toss the asparagus in this mixture to coat. Place the bacon and the asparagus onto the flat top of the Qube Braai and cook until the asparagus is charry and the bacon is crispy.
While the other elements are cooking, use the Chad-O-Chef egg ring accessory to fry the eggs. Lightly brush the flat top surface of the Qube Braai with some oil, place an egg ring onto the braai and then crack the egg into the ring. Cook to the desired doneness and then remove with a spatula.
Serve two potato cakes topped with two eggs, bacon and asparagus. Add dollops of sundried tomato pesto on top and a few leaves of wild rocket for freshness.
