Mrs. Jackson Cooks

Life through food

Hangover food: spinach and cheese potato cakes with fried eggs

on May 29, 2011

I turned 31 with a horrible hangover – following a very successful bbq the day before. I was not in the mood for faffing about with food, but I was also starving and in need of something comforting. I also could not even be bothered to walk to the local cafe for a fry up, plus the idea of meat, after a bbq was just not appealing.

But, there were left over baked potatoes from the bbq, which despite tasting delicious, were a bit over cooked and the skins not really edible. And I had some spinach in the fridge, so my original thought was bubble and squeak, which when I had a look on the bbc good food site – quickly turned into bubble and squeak potato cakes, which then morphed into cheese being added because I really wanted to eat cheese!

I have to say, I am pretty impressed with these – I made 4 cakes and started off with 2 of them, and ended up eating another one, before giving the smallest one to hubby later on! They hit the spot perfectly for a hangover and go extremely well with fried eggs and ketchup (or possibly even baked beans instead).

If you’re eating them straight away then the cheese addition is fine – if you’re keeping them and then reheating them in the oven, the cheese may cause them to fall apart so I suggest you leave it out. But as I said, I was starving, there was no waiting around for these potato cakes! And the fact that the potato was already cooked and I used spinach instead of brussels sprouts, made it an even simpler recipe than Gordon’s.

Obviously, if you don’t have leftover potatoes and want to use brussels sprouts instead – I’d go with the original recipe. But here’s what I did.

Spinach and cheddar potato cakes with fried eggs

Serves 2 (if you aren’t a greedy pig like me!)

  • 4 medium sized baked potatoes (or just peel, chop and boil some for mash)
  • 50g baby spinach, finely shredded
  • 1 tbsp olive oil plus another for frying
  • 40g cheddar cheese, grated
  • salt and pepper to taste
  • 1 tbsp plain flour
  • 2 eggs
  1. Scoop out the flesh of the baked potatoes into a large bowl, leaving behind the skins.
  2. Add the spinach, cheese, 1 tbsp of the oil and seasoning. Mash well until combined and mushy.
  3. Spread the flour out on a plate or chopping board.
  4. Using wet hands, take a couple of spoons of the mixture and shape into cakes.
  5. Gently coat either side in the flour, tapping off the excess.
  6. Heat the remaining oil in a frying pan, on a medium heat.
  7. Add the cakes to the pan, lightly frying on either side until browned. Remove from the pan when cooked onto some kitchen towel.
  8. When all the cakes are cooked, break the eggs into the pan and fry until crisp underneath and the white is cooked but the yolks are still runny (or however you like your eggs).
  9. Serve with the egg on top of the potato cakes and a side of ketchup (or chilli sauce, or brown sauce or whatever your favourite sauce is).
  10. Enjoy with a cup of tea and feel your hangover receed.

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