Recipe for egg cake with potatoes
Egg cake is a genuine Danish classic that tastes wonderful all year round.
Here, we prepare the egg cake with leftover boiled potatoes and serve it with crispy bacon.
Feel free to top the egg cake with a generous sprinkle of chives and serve it with good rye bread and butter – and preferably a cold beer 🙂
Ingredients
- 6 loaves Bacon Homemade
- 8 Egg
- 100 gram Milk
- 16 gram Wheat Flour
- 5 gram Baking Soda
- 4 Potato boiled, preferably from the day before
- Salt
- Pepper
- Frying Fat from bacon
Instructions
- Place bacon on a cold pan and turn the heat to medium.
- Fry it until it is crispy and golden but not burnt.
- Remove the bacon from the pan - save the fat - and place the bacon on absorbent paper (kitchen roll) to drain.
- Whisk eggs, milk, flour, and baking powder well together and season with salt and pepper.
- Cut the potatoes into cubes or thin slices.
- Put the potatoes in the pan with the hot frying fat and let them fry for a couple of minutes.
- Pour the egg mixture into the pan with the potatoes and reduce the heat.
- Fry the egg cake on medium heat for 30-45 minutes. Remember to stir the egg mixture a bit occasionally and lift its edge so the liquid egg mixture can run under the baked egg cake.
- Serve the egg cake with crispy fried bacon on top and good rye bread as a side dish.
