Cook up an extra-special breakfast or brunch. Feel free to swap the boiled eggs for poached and add a grating of lemon zest, a squeeze of juice and extra spring onions, if you like.


  • 330g Cream delight potatoes

  • 2 spring onions

  • 1 heaped tablespoon plain our

  • 1 small knob of unsalted butter 

  • 2 large free-range eggs

  • 3 slices of smoked salmon, from sustainable sources

  • 2 heaped teaspoons sour cream

  • 1 bunch of fresh chives


  • 1.

    Peel the potatoes and place in a pan, just cover with boiling salted water and cook on a medium heat for 15 minutes, or until tender. Drain and leave to steam dry.

  • 2.

    Once cool enough to handle, coarsely grate into a mixing bowl.

  • 3.

    Trim, finely slice and add the spring onions along with a pinch of sea salt and black pepper. Add the flour and half the butter, then mix well.

  • 4.

    Divide into 4 equal-sized balls and pat into at rounds. Place on a plate, cover with plastic wrap and pop in the fridge to chill for at least 30 minutes to firm up.

  • 5.

    Place a large non-stick frying pan over a medium heat and dot in the remaining butter. Gently fry the potato cakes for 2 to 3 minutes on each side, or until lightly browned and hot through. Remove to a plate and keep warm until ready to serve.

  • 6.

    Meanwhile, carefully lower the eggs into a small pan of boiling salted water and cook on a medium heat for 5 minutes for a runny yolk.

  • 7.

    Slice the smoked salmon, arrange two potato cakes on each plate and top with equal amounts of salmon.

  • 8.

    Peel the eggs, then divide between your plates. Spoon over the sour cream, snip over the chives, season well and serve.


Tip: Get ahead and save yourself a bit of time by working up to step 4 the day before – it will sit happily in the fridge until you’re ready to go!

These delicious recipes have been created by Woolworths ambassador Jamie Oliver. Find more food and gift inspiration at

Image: Jamie Oliver Enterprises Limited

Photography: Laura Edwards

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