My “fri-ent” (aka friend and client), Rachel Smith, had a guest appearance over on The Working Lunch (Susanne Wakefield’s substack) this week. And wow, she has outdone herself with four delicious & easy lunch recipes.
This is my take on her featured crispy egg, potato and cheese taco ~ which was her take on another recipe she’s seen online. It’s like our very own chinese whispers of recipes where each person adds their own understanding of what makes something delicious.
Potato, cheese & egg stack with mayo, mushies and kimchee
Peel and grate 1 large potato.
Squish out some of the excess moisture and soak up with a paper towel.
Grate some cheddar cheese (about 1/3 cup).
Pop a frying pan on medium heat with a drizzle of cooking oil - I like to use rice bran oil.
Create two flat round masses of the grated potato and make a small indent in the centre of each.
Scatter cheese over potato.
Crack two eggs - one in each indent - on to your stack.
Cover with a lid and cook until your eggs are still gooey (if that’s to your liking).
Using an egg lifter, pop your stacks onto your plate.
Add toppings of your choice. I quickly cooked some mushrooms and added mayo and some kimchee I had in the fridge.
Season with salt and pepper to your liking.
Serve as is or with a side salad.
So go on, make your take on this and share your added flair in the comments 🙌
Cheese & kimchi is just the best combo in a toasty. So many possibilities with this recipe! Love it.
I have to get into Kimchi...