This is a Christmas breakfast treat - a great way to fancy up your morning in minutes. It's also a good way to use up leftover mash. 

Serves
4

Preparation

15min

Cooking

25min

Skill level

Easy
By
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Ingredients

  • 250 g mashed potato
  • 250 g potatoes, peeled and grated
  • 100 g plain flour
  • 125 ml milk
  • 25 g butter

To Serve

  • 4 eggs
  • 100 g cream cheese
  • 100 g smoked salmon
  • 1 tbsp capers
  • 200 ml creme fraiche
  • 1 lemon
  • 1-2 tbsp finely chopped chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Mix the mashed potato in a large bowl with the grated potato, flour and milk and stir to evenly combine.
  2. Heat a frying pan over a medium–high heat. Add a little butter and, when the butter has melted, spoon heaped tablespoons of the mixture into the frying pan to create rounds. Fry for 3-4 minutes on each side until golden-brown. Remove to a plate and keep warm while you cook the remainder of the mixture to give you 12 in total. 
  3. Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook for 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of iced cold water.
  4. Gently crack eggs all over and peel using a teaspoon, starting from the wider end, which contains the air pocket. Slice each in half.
  5. Add the cream cheese to a food processor along with the smoked salmon and capers, blitz until roughly chopped, then add to a small bowl along with the creme fraîche, 1 tablespoon of chives and zest of half the lemon. Mix to combine evenly and season to taste.
  6. Slice the lemon into wedges then serve the boxty on a plate topped with creme fraîche mixture, eggs and lemon wedges. Sprinkle with the remaining chopped chives and some freshly ground black pepper.