Ingredients

The following ingredients have 2 Servings
  • 300g mashed potato
  • 4 spring onions , very finely chopped
  • 25g plain wholemeal flour
  • ½ tsp baking powder
  • 3 eggs
  • 2 tsp rapeseed oil
  • 240g chard , stalks and leaves roughly chopped, or baby spinach, chopped

Instruction

  • Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
  • Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
  • Top the pancakes with the greens and egg. Serve while the yolks are still runny.