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The Loaded Egg Roll: Cheesy Mash in a Four-Egg Pancake

Recipe by The Cozy Bowl Kitchen

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  • Total Time50 minutes
  • Yield2 servings (1 large roll) 1x

A soft four-egg pancake rolled around a log of firm cheesy mash, sliced thick and served with reduced baked beans and crisp fried potato slices.

Ingredients

Scale

For the firm cheesy mash

  • 700 g Maris Piper potatoes, peeled and cut into even 4 cm chunks
  • 2 tsp fine sea salt, for the cooking water
  • 70 ml whole milk, warmed
  • 40 g unsalted butter
  • 110 g mature cheddar, coarsely grated
  • 1/2 tsp English mustard
  • 1/4 tsp ground white pepper
  • 2 spring onions, thinly sliced
  • Fine sea salt, to taste

For the crisp sliced potatoes

  • 300 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1 tsp salt, for the cooking water
  • 2 tbsp vegetable oil
  • 10 g unsalted butter

For the egg pancake

  • 4 large free-range eggs
  • 1 tbsp cold water
  • 1 pinch fine sea salt
  • 1 tsp vegetable oil, for the pan
  • 60 g mature cheddar, coarsely grated

To serve

  • 1 x 400 g tin baked beans
  • 1 spring onion, thinly sliced
  • Chilli oil or brown sauce (optional)

Instructions

  1. Put the 700 g of potato chunks in a pan, cover with cold water by 3 cm, add 2 tsp salt and bring to the boil. Simmer steadily for 15 to 18 minutes until a knife slides in with no resistance.
  2. Drain thoroughly, return to the empty hot pan and set over a low heat for 2 minutes, shaking occasionally, to steam-dry.
  3. Take off the heat and mash with a ricer or masher. Beat in the warmed milk and butter, then the mustard and white pepper. Season with salt. Off the heat, stir in the 110 g cheddar until melted, then the spring onions. The mash should hold a firm peak; if loose, stir over a low heat for 2 to 3 minutes.
  4. Tip the mash onto a piece of baking paper and shape it into a log about 20 cm long and 5 cm thick. Leave to cool for 10 minutes.
  5. Meanwhile, put the 300 g of potato rounds in a pan of cold water with 1 tsp salt, bring to the boil and cook for 6 minutes. Drain and leave in the colander for 5 minutes to steam dry.
  6. Heat the 2 tbsp oil and the 10 g butter in a frying pan over a medium-high heat. Fry the potato slices in a single layer for 3 minutes undisturbed, then turn and fry 3 to 4 minutes more until deep golden. Season and set aside on kitchen paper.
  7. Warm the beans in a small pan over a medium heat, simmering for 2 minutes to thicken the sauce. Keep warm.
  8. Beat the eggs with the cold water and salt until completely uniform with no streaks of white. Grate the cheese and clear a board.
  9. Heat a 28 cm non-stick frying pan over a low-medium heat with a thin film of oil. Pour in all the egg at once and immediately tilt and swirl so it reaches the edges. Leave undisturbed for 2 to 3 minutes, until the surface has just lost its wet shine. Do not flip or brown it.
  10. Scatter the 60 g cheddar over the whole surface and leave on a low heat for 30 seconds, then take the pan off the heat.
  11. Lift the mash log onto the middle third of the pancake, leaving 4 cm clear at each end. Using a wide spatula, lift the near edge of the pancake up over the log, then roll away from you, using the curve of the pan. Roll firmly without squeezing.
  12. Slide the roll seam-side down onto the board and rest for 2 minutes. Cut across into 4 or 5 thick slices with a sharp knife, wiping the blade between cuts.
  13. Serve with the thickened beans and the crisp potato slices, scattered with spring onion. Add chilli oil or brown sauce if you like.

Notes

Make the mash stiff: Use 70 ml of milk rather than the usual 120 ml for this quantity of potato, and let the shaped log cool for 10 minutes before it goes in the pancake. Cold leftover mash is actually better here than freshly made, because it is firmer.

The mistake to avoid: Cooking the egg pancake over a medium or high heat. It sets stiff and cracks the instant you try to bend it. Low-medium heat, no flipping, and take it off while the surface still looks soft.

Make ahead: The mash can be made up to 2 days ahead and refrigerated. Par-boil the sliced potatoes a day ahead. The pancake must be cooked and rolled just before serving.

Variations: Lay 2 cooked sausages along the mash log before rolling, crumble in 2 rashers of crisped streaky bacon, or scatter 3 tbsp crispy fried onions over the mash. Serve with onion gravy instead of beans. For a smaller roll, use 2 eggs in a 20 cm pan with half the mash.

Equipment: A 28 cm non-stick frying pan, a second frying pan, two saucepans, a colander, a potato ricer or masher, a wide flexible spatula, baking paper, a sharp knife and a board.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the eggs, milk, butter and cheddar (milk), English mustard (mustard), baked beans (may contain wheat, celery or sulphites) and brown sauce (barley, sulphites). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/loaded-egg-roll-cheesy-mash/