Dress Up Sunday Brunch: Potato Cakes, Salmon and Poached Eggs

Lucy Gray


Before I begin I best give you a little back story as to what Dress Up Sunday Bruch is.

During the first Corona Virus lockdown my sister and I decided we wanted to keep a routine going and have things to look forward to. We agreed we both loved a good brunch and thought Sunday (after a few wines on Saturday evening) was a good day to have it. 

I love to dress up, I like putting an outfit together and feeling good about myself. I knew I needed a reason to do it during lockdown, and deemed Sunday brunch the best excuse I could find! 

So Sundays became the day of putting on a nice outfit, taking time over a meal and getting together. 

It only seemed right to bring it back in lockdown 2.0, but this time I wanted to get you lot involved! SO this time I am sharing the recipes and taking you through the methods over on Instagram.

The first recipe was adapted from jamieoliver.com

ingredients list


  • 80 g plain flour, plus extra for dusting
  • 250 g leftover boiled potatoes 
  • 1 large free-range egg yolk
  • 2 free-range eggs
  • ½ a bunch chives
  • 2 tsps horseradish 
  • 4 tablespoons crème fraîche
  • 1 lemon
  • extra virgin olive oil
  • olive oil
  • 240 g smoked salmon, from sustainable sources
  • 1 handful of rocket


  1. Dust a clean work surface with flour. Mash the leftover potatoes or push through a sieve, then season with sea salt and black pepper.
  2. Beat the egg yolk and chop the chives, then add to the potatoes with the flour. Mix well.
  3. Lightly knead, then place the soft dough on the floured surface and roll out to about ½cm thick.

potato cakes on a chopping board

  1. Divide the dough into 4 and shape into rounds.
  2. Allow to chill in the fridge for at least 30 minutes, or until needed.
  3. Meanwhile, combine the horseradish with the crème fraîche. Add a squeeze of lemon juice, salt, pepper and a dash of extra virgin olive oil.
  4. Preheat Non-stick frying pan until very hot, then cook the potato cakes in a little olive oil for 4 to 5 minutes on each side until golden, crisp and hot all the way through.
  5. Whilst cooking the potato cakes, boil a pan of water, add a dash of vinegar, once boiled lower heat and slowly add the two remaining eggs in to poach, cook for 3 mins or until the whites are slightly firm to touch. 
  6. Serve the cakes with slices of smoked salmon and rocket extra virgin olive oil  the poached eggs and some salt and pepper

eggs with salmon


These ended up being delicious and super easy to make. You could adapt them and have them with bacon or black pudding. Change the chives for wild garlic or spring onions whatever you have in the house. 

Definitely recommend and will be doing again! 

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