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Ingredients
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For the Potato Cake
For the Tomato Marmalade
For the Bacon
For the Poached Eggs
Method
For the Potato Cake
- 1
Prepare the Potatoes
Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
Mix Ingredients
In a large bowl, combine the grated potatoes, all-purpose flour, egg, salt, and black pepper. Mix until well combined.
- 3
Cook the Potato Cake
Heat vegetable oil in a frying pan over medium heat. Form the potato mixture into small patties and cook for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.
For the Tomato Marmalade
- 4
- 5
Cook the Marmalade
Bring the mixture to a boil over medium heat, then reduce to low and simmer for about 30-40 minutes, stirring occasionally, until thickened.
For the Bacon
- 6
Cook the Bacon
In a large skillet, cook the bacon strips over medium heat until crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain.
For the Poached Eggs
- 7
Boil Water
Fill a saucepan with water and add vinegar. Bring to a gentle simmer over medium heat.
- 8
Poach the Eggs
Crack each egg into a small bowl and carefully slide into the simmering water. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.