Potato pancakes with grilled asparagus and poached eggs
Prep time: 20 mins Total time: 
Potato pancakes with grilled asparagus and poached eggs
‘This breakfast dish relies on quality British seasonal ingredients, the perfect treat for a spring Sunday morning.’
Prep time: 20 mins Total time: 
Tommy and James Banks
These Yorkshire-born-and-bred brothers co-own and run the acclaimed Michelin-starred restaurants The Black Swan in Oldstead and Roots in York.
Tommy and James Banks
These Yorkshire-born-and-bred brothers co-own and run the acclaimed Michelin-starred restaurants The Black Swan in Oldstead and Roots in York.
Ingredients
- 250g pack asparagus spears, trimmed
- 1 x 400g pack Sainsbury’s Mashed Potato (or cold leftover mash)
- 120g plain flour
- 3 medium eggs
- 2-3 tbsp olive oil
- 1 tbsp white wine vinegar
- small handful chives, snipped, to serve
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4 and the grill to medium-high. Bring a pan of water to the boil, then blanch the asparagus for 30 seconds. Drain and plunge into a bowl of iced water to stop the cooking and help to maintain their vibrant green colour. Drain and set aside on kitchen paper once cooled.
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Put the mashed potato and flour in a large bowl and crack in one of the eggs. Season generously, then mix well with a wooden spoon until smooth. Shape into 4 pancakes, each about 10cm in diameter.
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Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cook 2 of the pancakes for 2 minutes on each side until deeply golden-brown. Transfer to a baking tray. Repeat the process with the final 2 pancakes, adding a further tablespoon of oil, if needed. Transfer the pancakes to the oven for about 10 minutes while you continue.
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Fill a pan with fresh water, add the vinegar and bring to the boil. Meanwhile, coat the asparagus in the remaining tablespoon of oil, season and arrange on a baking tray. Place under the grill for about 5 minutes or until the spears begin to char and blister.
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Reduce the boiling water to a simmer, swirl the water with a spoon and add the remaining eggs to the pan, one at a time. Poach for 3-4 minutes, until cooked. Remove with a slotted spoon and drain on a piece of kitchen paper. Divide the pancakes between two plates, top with the poached eggs and serve with the asparagus. Finish with the chives and some black pepper.
