Sometimes I get ideas out of the blue, and this is a typical example. I was intending to make a potato cake from mashed potatoes which are pressed into a hot, oiled, frying pan to brown on both sides, but just as I was getting ready to put them into the frying pan I thought "I wonder what would happen if I stirred an egg into these before I fry them?". So I did, and the result was a delightful, fluffy, light cake. They accompanied the Boeuf Bourguignon very nicely.
5 medium sized yellow potatoes, such as Rooster
1 egg, beaten
salt and freshly ground black pepper
oil to grease a non-stick frying pan (I used a wok)
Peel the potatoes and cut into chunks. Put them into a pan of boiling, salted water and simmer until they are just tender to the point of a knife. Drain and then mash them, checking seasoning with salt and freshly ground black pepper. Oil a non-stick frying pan and put over a hot heat. Stir the beaten egg into the potato mixture and press the mixture into the frying pan, smoothing the top surface. Reduce the heat and allow the potato mixture to crisp and brown underneath (about 5 minutes). Put a plate over the frying pan and invert the pan so that the potato cake drops onto the plate. Slide the cake back into the pan so that the other side of the cake can crisp and brown for another 5 minutes. Slide or invert the pan again to put the cake onto a serving plate. Serve cut into wedges.