CRISPY POTATO CAKE with MCT OIL
24th June 2020
FAT: 30.20g PRO: 9.82g CHO: 15.16g Kcals 372
Ingredients
- 20g MCT oil
- 50g Eggs
- 53g Potatoes
- 6g Cornflour
- 38g Tomatoes
- l4g Streaky bacon rashers
- 3g Butter
Instructions
- Using a VEGGETTI gadget or similar, such as a vegetable peeler, make thin ribbons of potato.
- Put the potato into a cloth and squeeze out as much water as you can — you won't need to do this with new potatoes.
- Stir in the cornflour with some seasoning and 10g of the MCT oil.
- Put half the remaining oil with the butter into a frying pan, put the potato (shaped into a flattish cake) into the pan, cover and GENTLY fry until the bottom is brown and crisp, then turn over.
- When the potato cake is cooked add the tomatoes and bacon with the remaining oil and fry.
- Place on a plate and keep warm while you fry the egg in the same pan.
- Serve the potato cake topped with the egg, bacon and tomato. The potato cake goes really crispy. Pour any residue fat over it.
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