Crispy Potato and Carrot Cakes with Fried Eggs

Fri, 23 October 2026

1. Prep all your ingredients so they’re ready to go, as the grated potatoes can turn brown if you don’t work quickly.
2. Pop the grated potatoes on a clean tea towel, then wrap them up in the towel and squeeze to remove the excess water.
3. Crack the egg into a large bowl, then whisk it gently with a fork.
4. Add the grated potatoes, carrots, spring onions, flour, cumin, salt and lots of cracked black pepper.
5. Stir together until everything is well mixed. It may not look like it will stay together, but trust me, it will!
6. Heat 1 tablespoon of oil in a non-stick frying pan on a medium heat.
7. Put three large spoonfuls of the mixture in the hot oil, then spread them out a little into flat rounds.
8. Let them cook for at least 1 minute without touching them to let them get some colour.
9. Once the bottom is brown, flip the cakes over and cook for a further 5 minutes.
10. Remove from the pan and keep warm while you cook the rest of the cakes.
11. Crank the heat up to high and add the remaining tablespoon of oil, then crack in your eggs (do two at a time if your pan isn’t big enough to fit all four).
12. Cook for 3–4 minutes to allow the bottom of the eggs to crisp up.
13. Tilt the pan to catch the hot oil with a spoon, then use this to baste your eggs to finish cooking the tops.
14. Alternatively, cover the pan with a lid until the eggs are cooked to your liking. I like a gooey yolk, which works as extra sauce IMO!
15. Divide the potato and carrot cakes between two plates, top each one with two fried eggs and season with salt and pepper.
16. Serve with a dollop of homemade garlic mayo and lightly dressed salad on the side.
17. TOP TIP: Make a double batch and freeze half. They can be reheated by just popping them in the toaster – so handy for a quick lunch or an on-the-go snack.