Breakfast Series – Potato pancakes with scrambled eggs and cheese

potato pancakes

Here’s a continuation of the breakfast series on Delicacious! This time, I’m sharing a recipe for savoury potato pancakes, topped with creamy scrambled eggs and a knob of cream cheese. Yummy! In the past, my family enjoys going out for weekend breakfast or brunch. We usually choose a location near to a park or playground so that my little one can run around too. Lately though, the rising costs of food prices and the dropping of food standards at some of our preferred haunts have resulted in us preparing weekend breakfasts at home. Not a bad thing, I must say.

These savoury potato pancakes were popular both with the hubby and my little one. They are crisp on the outside and soft on the inside. The scrambled eggs and cream cheese enhanced the flavours of the pancake. You can be creative and add smoked salmon or crisp bacon atop the scrambled eggs too!

I shared the recipe for this delicious breakfast at The Best Blog Recipes. Hop over and check it out!

Salmon Potato Cakes

salmon potato cakes I didn’t use to make salmon potato cakes. I like salmon oven-baked or pan-grilled, but my daughter changed that recently. You see, a couple months ago, my 2-year old daughter developed an adverse taste towards fish. Any kind of fish. So these fish cakes were my attempt to sneakily introduce fish into her meal with something that does not look too “fish-like”. Besides, they are really tasty and the adults loved them too. Salmon and potato – what’s not to like?

Verdict? She liked them. Success!! If you have a picky eater, try them. I make a larger batch and flash freeze them in a baking tray. Once frozen, I pack them in ziplock bags. Easy!

Salmon Potato Cakes

Serves 4
A tasty and flavourful salmon potato cake recipe.


  • 300g Salmon fillet (bones removed)
  • 1 teaspoon Olive oil
  • pinch sea salt
  • pinch ground black pepper
  • 4 Russet potatoes
  • 2 Eggs
  • 1 tablespoon Dijon Mustard
  • 3 stalks Scallions (thinly sliced)
  • 3/4 cups Japanese breadcrumbs
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil


  • 1/2 cup Green peas


Salmon potato cakes can be frozen before the pan-frying step. Make a larger batch of these and serve them up for a quick dinner another day! Recipe is adapted from here.


Step 1
Season salmon with salt and pepper and brush with olive oil. Grill in a pan or in an oven until they are golden brown. Flake salmon into smaller pieces.
Step 2
Boil and mash potatoes. Add salmon, dijon mustard, scallions, beaten eggs and peas and combine. Season with more salt and pepper.
Step 3
Shape into patties and coat evenly with Japanese breadcrumbs.
Step 4
Preheat a skillet over medium heat and add olive oil and butter. Pan-fry salmon potato cakes until they are golden brown on both sides.

Cream of broccoli and potato soup

I am not usually prompt in updating my blog with the things I cook and bake. Usually, by the time a recipe shows up on the blog, it has been a few days/weeks/months old. This recipe however, is fresh from the stove. I just finished making this and after a bowl of it, I knew that I would really regret it if I do not pen it down as I would probably forget the ingredients and amounts in a couple of hours. This soup is GOOD.

I was combing around the kitchen for something for lunch and realised that I had a broccoli sitting in the fridge and a couple of russet potatoes that were going to grow into new plants if I do not use them soon. Even the onions were sprouting shoots. Since I had cream in the fridge, I decided to make a cream of broccoli soup, and throw in a couple of potatoes as well. The result was surprisingly tasty and so I’m recording this recipe down for future use.

Cream of broccoli and potato soup
Serves 4

150g broccoli florets
3 tbsp unsalted butter
1/4 tsp ground cumin
1/4 tsp ground paprika
1 onion, chopped
2 medium russet potatoes, peeled and cubed
2 cups vegetable or chicken broth (I used vegetable)
1/2 cup of shredded mozzarella or chedar
1/2 cup of cream
1/2 cup of milk
salt and black pepper to taste


  1. Boil the broccoli florets in a pot of boiling salted water for about 5 minutes or till tender. Remove and chop into smaller pieces and set aside.
  2. Meanwhile, melt the unsalted butter in a medium frying pan over medium heat. When the foaming has subsided, add in the cumin and paprika.
  3. Add in the chopped onions and stir fry till translucent.
  4. Add in the cubed potatoes and stir fry for about 5 – 10 minutes.
  5. In a medium pot, bring the broth to a boil.
  6. Add in the onion and potato mixture and simmer till potatoes are tender. Add the reserved broccoli florets.
  7. Using an immersion blender or a blender, process the soup until smooth.
  8. Return to the heat and add in the cheese, stirring continually until it melts.
  9. Stir in the cream and the milk and bring to a boil.
  10. Season with salt and pepper before serving.

Potato Mushroom Gratin

It was one of those days where we had potatoes to spare after making mash potatoes for dinner the previous night. We wanted something simple – a one dish meal paired with perhaps a salad, and so a gratin seemed like a good choice. When making potato gratins, I find that boiling the potatoes in milk or cream gives them a melt-in-your-mouth texture, and also improves the flavour of the entire dish. For gratins or baked rice/pastas, Swiss cheese (Gruyere especially) is the preferred choice as they yield a creamier result. I couldn’t find any Swiss cheese in that particular supermarket and chose to substitute it with Gouda, which though is a less preferred choice, still made a great gratin.

Potato Mushroom Gratin
Serves 2 generously

2 tbsp olive oil
1 cup chopped leeks (only the white and pale green parts)
170g sliced button mushrooms
2 garlic cloves, minced
340g russet potatoes, peeled and sliced to about 0.5 cm thick
1 cup half and half
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated Swiss cheese
salt and black pepper


  1. Heat oil in a frying pan and sauteed leeks till soft and lightly brown, about 8 minutes.
  2. Add mushrooms, season with salt and pepper and sauteed till soft and liquid almost evaporates, about 6 – 8 minutes.
  3. Add garlic and sauteed for another minute.
  4. Set aside.
  5. In a saucepan, combine half-and-half  with salt and pepper and add in the sliced potatoes. Bring to a boil and simmer till potatoes are partially cooked and half of the liquid has evaporated, about 3 minutes.
  6. Preheat oven to 375ºF. Grease a gratin dish and transfer half of the potato mixture to the dish. Top with mushroom mixture and cover with the remaining potato mixture. Sprinkle cheese evenly over the potato mixture.
  7. Tent dish with foil and bake for 20 minutes. Uncover and bake for another 15 – 20 minutes, until cheese is bubbling and golden brown.
  8. Let it rest for about 5 – 10 minutes before serving hot.