The potato cake is best made the day before, so plan a day ahead, but does make making brunch for friends that much easier in the morning!
1 kg Desire Potatoes, peeled and thinly sliced
250g Unsalted Butter, melted
130g Finely Grated Parmesan
2 black garlic cloves
100g Pecorino as a block
1 bunch Rainbow Chard, you could also use Spinach or Kale.
8 Free range eggs
50 ml White wine vinegar
- Preheat the oven to 180C.
- To make the potato cake, you will need two tins which fin inside one another, approximately 10cm x 20cm tin. Line 1 tin with baking paper, brush with a little of the butter and layer in the sliced potatoes. Between each layer, brush with more butter and grated parmesan until all the potatoes have been used up.
- Cover the tin with foil and bake in the oven for 1 hour, it is ready when a knife passed through the potato easily. Return to the oven for another 15 minutes if needed.
- Place a sheet of baking paper on top of the potato, and the second tin on top of that. Weight down this tin so that the potato layers push together as they cool in the fridge.
- The next day, continue with the recipe.
- To make the black garlic aioli, either blend together the mayonnaise and black garlic cloves or simply crush the black garlic and mix it together for a more rustic aioli.
- Remove the potato cake from the tin and cut evenly into 4 rectangle pieces. Shallow fry in vegetable oil until crispy and golden.
- Put a pan of water onto boil with the white wine vinegar for the poached eggs, and when simmering, poach the eggs until the white is set and the yolks are runny.
- Meanwhile, blanch the rainbow chard in boiling salted water for 2 minutes and drain.
- To assemble, pile the rainbow chard and poached eggs on top of each of the potato cakes. Spoon some of the black garlic aioli on the side and freshly grate the pecorino all over the top!!