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Photo of Potato & bacon fritters with fried eggs & greens by WW

Potato & bacon fritters with fried eggs & greens

8
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Fritters are a great way to use up leftovers – try experimenting with different flavours

Ingredients

Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

6 rasher(s)

Potatoes, Raw

600 g, grated

Half fat Cheddar cheese

80 g, grated

Chives, Fresh

2 tablespoon(s), snipped, plus extra to serve

Egg, whole, raw

5 medium, raw

Cabbage

100 g, chopped

Leek

100 g, thinly sliced

Half Fat Crème Frâiche

2 tablespoon(s), level

Lemon Juice, Fresh

1 tablespoon(s)

Instructions

  1. Mist a nonstick frying pan with cooking spray and fry the bacon over a high heat for 2 minutes each side. Remove from the pan, chop and set aside. Wipe the pan clean using kitchen paper
  2. Wrap the grated potato in a clean, dry tea towel and squeeze out any excess liquid. In a bowl, combine the potatoes, bacon, cheese, chives and 1 of the eggs. Season the potato mixture, then shape into 12 patties.
  3. Mist the frying pan with cooking spray and fry the patties for 4 minutes each side; you may need to do this in batches.
  4. Meanwhile, mist another nonstick frying pan with cooking spray and fry the remaining eggs for 2-3 minutes, until the whites are set and the yolks soft.
  5. Cook the cabbage and leek to pack instructions, then stir through the crème fraîche and lemon juice. Season and serve with the fritters topped with the fried eggs and extra chives.

Notes

To make this veggie, replace the bacon with chopped spring onions.

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