Breakfast
Hash Me If You Can: Crispy Potato-Spinach Breakfast Cakes
Golden potato cakes packed with spinach and scallions meet a juicy lemon-herb tomato relish for a savoury breakfast worth getting out of bed for.
Grab this
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 900 g russet potatoes, peeled
- 120 g baby spinach, finely chopped
- 4 green onions, thinly sliced
- 1/3 cup (40 g) all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons neutral cooking oil, divided
- 250 g cherry tomatoes, quartered
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
Do this
- Stir the ground flaxseed and warm water in a small bowl. Let it stand for 5 minutes until slightly thickened.
- Coarsely grate the potatoes onto a clean tea towel. Gather the towel tightly and squeeze over the sink until the potatoes release as much liquid as possible.
- Combine the squeezed potatoes, spinach, green onions, flax mixture, flour, garlic powder, smoked paprika, 1/2 teaspoon salt and black pepper in a large bowl.
- Divide the mixture into eight portions. Press each portion firmly into a cake about 8 cm wide and 1.5 cm thick.
- Heat 1 tablespoon neutral oil in a large non-stick skillet over medium heat. Add four cakes and cook for 4 to 5 minutes per side, pressing gently once, until deeply golden and cooked through. Repeat with the remaining oil and cakes.
- While the cakes cook, toss the cherry tomatoes with parsley, lemon juice, olive oil and the remaining 1/4 teaspoon salt.
- Serve two hot potato-spinach cakes per person with the tomato relish spooned alongside.
Easy swaps
- Use a certified gluten-free all-purpose flour blend in place of wheat flour if needed. Allergen note: the standard recipe contains wheat and gluten.
- Ground chia seed can replace ground flaxseed in the same amount; let the mixture stand for 10 minutes. Allergen note: flax and chia are seeds and may not suit everyone with seed allergies.
- Finely chopped kale can replace spinach; massage it briefly with the salt before mixing so it softens.
- For a tomato-free relish, use diced cucumber and grated carrot with the same parsley and lemon. Allergen note: potatoes, tomatoes and paprika are nightshades and can be replaced or omitted for people who avoid them.
Estimated per serving
Nutrition at a glance
- Calories
- 325
- Fat
- 9g
- Saturated fat
- 1.1g
- Carbohydrates
- 56g
- Fibre
- 7g
- Sugars
- 4g
- Protein
- 8g
- Sodium
- 470mg
The potatoes, spinach, flaxseed and tomatoes contribute an estimated 7 g of fibre per serving.
Estimates vary with ingredient brands, substitutions and serving size.