Potato Pancake Brunch with Smoked Salmon and Poached Egg
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Cook time: 
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Serves: 6
This simple brunch is ideal for a leisurely Sunday morning, or even a weeknight supper.
  • 1 x 180g pack Idahoan Classic Perfect Mash
  • 4 tbsp plain flour
  • 1 tsp baking powder
  • 100ml semi-skimmed milk
  • 8 medium eggs
  • 1 tbsp oil
  • 20g butter
  • 1 tsp white wine vinegar
  • 300g smoked salmon
  • 2 tbsp chopped chives (optional)
  1. Prepare the Idahoan Classic Perfect Mash to packet instructions. Mix with the flour, baking powder and a pinch of salt. Whisk together the milk and two of the eggs and stir into the potato mixture to form a smooth batter.
  2. Brush a large frying pan with a little of the oil and add in a small bit of butter. Add heaped tablespoons of the batter to the pan (1 tbsp for each pancake). You should be able to fit about four in at the same time. Cook for 2-3 minutes over a medium heat until golden, then turn over and continue to cook for 2-3 minutes on the other side. Repeat with the remaining mixture. You can keep the pancakes warm in a low oven whilst you cook the remainder.
  3. Meanwhile, bring a pan of water to the boil. Add in the vinegar and gently crack in the eggs. Cook over a gentle heat for 3 minutes, then remove the eggs with a slotted spoon and serve onto the pancakes (we recommend about five per person) with some smoked salmon, cracked black pepper and chives (optional).
  4. TIP: This versatile recipe is the perfect base for any combination – why not try bacon and maple syrup, or even summer berries and whipped cream?
Recipe by Perfect Mash - Idahoan Foods LLC at https://idahoan.co.uk/?p=5696