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Jo Barrett's potato cake with kimchi and fried egg

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Need a meat-free dinner idea? Whip up this tasty potato cake with kimchi and topped with a perfectly fried egg.

  • Serves6
  • Cook time25 minutes
  • Prep time10 minutes, + 5 mins cooling time


  • 1kg potatoes
  • 1 garlic clove, finely chopped
  • 1/4 cup (60ml) olive oil
  • 60g plain flour
  • Handful of chopped flat-leaf parsley, basil and corriander
  • Olive oil, extra for frying
  • 6 fried eggs
  • Kimchi (or sauerkraut), to serve
  • Coriander sprigs to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Peel and grate the potatoes. Rinse the grated potato in cold water until the water runs clear. Drain and squeeze excess water, then place the potato in a bowl. Season with salt and pepper. Add the garlic and oil. Mix well, then add the flour and chopped herbs and continue to mix until combined. Press the potato to the bottom of the bowl to compress it together.
  2. Step 2

    Add a generous amount of extra oil to an ovenproof frying pan over a medium heat. Slide the potato mixture from the bowl into the pan. Push in the edges of the potato cake and press down the surface to smooth edges. Cook for 10 mins or until the underside of the cake starts to colour and the surface begins to turn opaque. Flip the potato cake and cook for a further 1-2 mins. Place in the oven for 15 mins or until tender. Remove from oven and set aside for 5 minutes to cool slightly.
  3. Step 3

    Slice the potato cake and serve topped with a fried egg, kimchi and coriander.