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Overhead shot of a fried egg on potato halloumi cake on a pink plate

Halloumi & Potato Cake with Fried Eggs

These halloumi and potato cakes are made from a mixture of shredded potato and onion with grated halloumi. They taste great served topped with a runny fried egg and a drizzle of chilli oil!
Course Breakfast, Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 potato cakes
Calories 435kcal


  • 500 g Potatoes peeled and grated
  • 1 Onion grated
  • 225 g Halloumi grated
  • 1 tablespoon Plain Flour
  • Salt and Pepper
  • 3 tablespoon Olive Oil
  • 100 g Greek Yoghurt
  • 2-4 Eggs
  • Chilli Oil to serve
  • Watercress to serve


  • Put the potato, onion and halloumi in a bowl and add the flour, a pinch of salt and pepper and a tablespoon of oil and mix well.
  • Heat ½ tablespoon oil in a small 20cm frying pan over a medium heat. Add a quarter the potato mixture and press to spread out to the edges of the pan. Cook for 3 minutes, flip out onto a plate and return to the frying pan to cook the other side for another 3 minutes. Repeat 3 times with the rest of the mixture.
  • Place the potato cakes on plates and fry the eggs according to your liking. Top each with a swirl of yoghurt, add a handful of watercress and a drizzle of chilli oil. Top with the fried eggs and serve.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 435kcal | Carbohydrates: 27g | Protein: 21g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 725mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 27mg | Calcium: 625mg | Iron: 2mg