Bacon, cheddar & spring onion potato cakes

Boil or steam potatoes. Roughly mash potatoes with a fork, adding the salt. Cool for 10 minutes, then work in cheese, spring onions, egg, bacon, tomatoes and most of the parsley. Form into 18 lumpy cakes, place on a tray, cover with food wrap and chill for 1-2 hours.

Fry in sizzling butter until golden, turning carefully with two spoons.

Poach eggs in a pot of simmering water (add a splash of vinegar to help them set). Remove skin from salmon, mop with paper towels, then flake.

Dish potato cakes and serve with eggs and salmon. Sprinkle with remaining parsley and serve with chilli sauce if using.

Cook's tip This is a handy recipe because it can turn potatoes and a few bits and bobs, like bacon and cheese, into the mainstay of a meal. Even better, the cakes can be made one or two days ahead, then fried when required. Eggs are always good with this sort of dish, as is smoked fish, fresh fish or smoked salmon – and salad, salad and more salad. Simple, but really tasty.

Article from the March, 2013 issue of Taste magazine .