Bacon, Cheddar And Scallion Potato Cakes

• 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)

1. 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.
2. Melt butter in a large frying pan over medium-high heat. Fry potato cakes until golden brown on all sides. Drain on paper towels.
3. Meanwhile, poach eggs in simmering water (add a splash of vinegar to help them set). Carefully drain on paper towels.
4. Distribute potato cakes between serving plates. Top with poached eggs and salmon. Sprinkle with remaining parsley and serve with chili sauce, if desired.

potatoes, cheddar cheese, scallions, egg, bacon, tomatoes, parsley, butter, eggs, salmon, chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/34688 (may not work)