Forget everything you thought you knew about greasy potato cakes—this simple, healthy and delicious alternative is a real winner.
1 tbsp olive oil (Bill’s Farm, Shop 17-20 Dairy Hall)
1 onion, halved and thinly sliced (George’s Fruit & Veg, Stalls 9-14, H Shed)
60 grams mushrooms, sliced (George’s Fruit & Veg, Stalls 9-14, H Shed)
2 garlic cloves, crushed (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 tsp chopped fresh thyme leaves (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 large desiree potato, peeled and made into thin ribbons using a vegetable peeler (George’s Fruit & Veg, Stalls 9-14, H Shed)
6 eggs, lightly beaten (Farm Fresh Eggs, Stall 43-45, I Shed)
½ cup freshly podded peas, blanched 2 minutes in boiling, salted water and refreshed under cold water (George’s Fruit & Veg, Stalls 9-14, H Shed)
Heat half the oil in frypan over medium-high heat and cook the onion and mushroom, stirring often, for 4 minutes or until softened. Add the garlic and thyme, and cook for a further minute or until aromatic. Transfer to a bowl and set aside.
In an medium-sized frypan, heat the remaining oil over medium-high heat and arrange half the potato ribbons in the bottom of the pan.
Add the eggs and peas to the onion mixture, then season to taste and stir to combine. Add to the pan with the potatoes and reduce heat to low. Top with remaining potato ribbons, pushing down slightly into the egg mixture. Cook for 15 minutes or until just set.
Slide cake onto a plate, cover plate with the pan and flip over. The cooked side of the cake should now be facing upwards. Cook this way for a further 15 minutes, or until the cake is golden-brown and the potatoes are tender.