Potato Pancakes with Spinach, Scrambled Egg & Nduja Butter

RECIPE

Potato Pancakes with Spinach, Scrambled Egg & Nduja Butter

Serves: 12

Prep Time: 40 Minutes

Cook Time: 15 Minutes

INGREDIENTS

75g salted butter

4 free range eggs

50g Nduja

1 pack bay leaf spinach

FOR THE POTATO PANCAKES 

4 Maris Piper potatoes

1 shallot, thinly sliced

25g self raising flour

2 free range eggs

1/2 tsp salt

1/2 tsp crushed black pepper

2 tbsp olive oil

METHOD

1. Wash the potatoes and then grate the potato into a clean tea towel.
2. Squeeze all the potato water out and place into a bowl with the shallot, flour, 2 eggs, salt and pepper and bring together. Split into 4 even sized balls.
3. Melt 25g butter with 2 tbsp of olive oil in a large frying pan and add the 4 potato pancakes. Press gently to flatten and shallow fry for 2 minutes.
4. Turn each pancake over and cook for a further 2 minutes. Once the pancakes have set and they hold together, flip again and cook for a further 2 minutes each side until they are golden and keep warm.
5. Scramble 4 eggs in 25g of butter and keep warm.
6. Add the remaining butter to a pan and fry the Nduja to release all the spices and to make the buttery sauce, then wilt the spinach in the hot butter.
7. Plate the pancakes with a generous mound of scrambled egg, wilted spinach and dress with the Nduja butter.

CHEF'S TIP

The pancakes can be batch cooked in advance and frozen, then simply grilled from frozen to heat up.