These crispy cakes are perfect partners for smoked salmon, while the egg on top rounds off this breakfast dish beautifully.
Start by peeling the potatoes. Roughly grate the potatoes into a colander and squeeze out the excess water from the potatoes.
Transfer them to a mixing bowl and grate in the onion and garlic.
Mix in the salt, pepper and 2 tablespoons of olive oil.
Heat the other two tablespoons of olive oil in a large frying pan over a medium heat.
Use your hands to shape the grated potato into cakes and carefully add them to the frying pan.
The mix will make four potato cakes. Cook for 8 to 10 minutes on both sides, until golden brown. Once cooked, set aside.
Fry the eggs in the same frying pan, adding more olive oil if needed. Divide the potato cakes between two plates and top with equal amounts of smoked salmon.
Place the egg on top and serve with an extra sprinkling of salt and pepper if you like.