Shallot and potato cake

Bake the potatoes in their skins in a 200⁰c oven for an hour or more until fully cooked through.  Allow to cool.

Peel and slice the shallots and sauté over a low heat in the oil and butter for up to 40 minutes until soft and golden.

Meanwhile, halve the cool potatoes and scoop the flesh out into a bowl, break up with a fork.  Add the beaten egg, sour cream and a grating of nutmeg and season.  Add the cooked shallots and gently mix.

Grease a cake tin with butter and tip the mixture in.  

Bake for 30 minutes or until golden.

Remove and leave to cool slightly before running a knife around the edge and turning out.  Dress with a few thyme leaves.

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