Scrambled Eggs with Smoked Eel & Green Tomato Relish on Potato Latke

Roger Fowler

Cook Time 10 minutes

Servings 2


2 cups peeled and grated kestrel potatoes
1 tsp grated onion
3 eggs, lightly beaten
2 tbsp flour
1 ½ tsp salt
Vegetable oil, to cook
Scrambled Eggs, to serve
Smoked Eel, to serve
Green Tomato Relish, to serve


In a medium bowl combine potato, onion, flour and salt.

Place the mixture in a strainer and squeeze out as much excess liquid as possible.

Heat a heavy bottomed pan over medium-high heat. Heat the oil. Place large spoonfuls of the potato mixture into pan and press down. Brown on one side, turn and cook on the other. Once cooked drain on absorbent paper towel and keep warm whilst you prepare your scrambled eggs.

Transfer latkes to plate. Top with scrambled egg, flaked smoked eel and serve with green tomato relish.


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