Jo Barrett's Potato Cake with Kimchi & Fried Egg

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In need of some last minute dinner inspiration? Join Jo Barrett as she shows us how to make her Potato Cake with Kimchi & Fried Egg (RECIPE BELOW). It’s the perfect meat-free meal to wow the family.

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Potato “Cake” with Kimchi & Fried Egg
Recipe by Jo Barrett

Serves 6
Prep 10 mins (+ 5 mins cooling time)
Cooking 25 mins

1kg potatoes
1 garlic clove, finely chopped
¼ cup (60ml) olive oil
60g plain flour
Handful of chopped flat-leaf parsley, basil and coriander
Olive oil, extra, for frying
6 fried eggs
Kimchi (or sauerkraut), to serve
Coriander sprigs, to serve

1. Preheat oven to 180°C. Peel and grate the potatoes. Rinse the grated potato in cold water until the water runs clear. Drain and squeeze excess water, then place the potato in a bowl. Season with salt and pepper. Add the garlic and oil. Mix well, then add the flour and chopped herbs and continue to mix until combined. Press the potato to the bottom of the bowl to compress it together.
2. Add a generous amount of extra oil to an ovenproof frying pan over a medium heat. Slide the potato mixture from the bowl into the pan. Push in the edges of the potato cake and press down the surface to smooth edges. Cook for 10 mins or until the underside of the cake starts to colour and the surface begins to turn opaque. Flip the potato cake and cook for a further 1-2 mins. Place in the oven for 15 mins or until tender. Remove from oven and set aside for 5 minutes to cool slightly.
3. Slice the potato cake and serve topped with a fried egg, kimchi and coriander.

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