Cheese and potato cakes with crisp parma ham, poached egg and tomato salsa



For the potato cakes

For the tomato salsa

To serve

  • 3 slices parma ham, fried until crisp
  • 1 free-range egg, poached


  1. For the potato cakes, place the mashed potato into a bowl with the cheese, flour and egg and mix well. Season with salt and freshly ground black pepper, then shape the mixture into three patties.

  2. Heat the oil and butter in a frying pan and fry the potato cakes for 3-4 minutes on each side, or until golden-brown.

  3. For the tomato salsa, place all of the salsa ingredients into a bowl and stir to combine.

  4. To serve, place the potato cakes onto a serving plate with the crisp parma ham and poached egg on top and the salsa spooned around the plate.