Potato Hot Cakes With Cheddar Cream and Salsa Verde Recipe

Ingredients

• 1 1/4 pounds/600 grams (about 6) all-purpose potatoes such as Yukon Gold or Maris Piper, halved lengthwise
• Finely grated zest of 2 lemons
• 2 teaspoons freshly squeezed lemon juice
• 2 eggs, beaten
• Salt and black pepper
• 3 tablespoons/45 milliliters olive oil, more as needed
• 4 to 8 eggs at room temperature, for serving
• 1 teaspoon black mustard seeds, lightly toasted in a frying pan without oil just until fragrant (optional)
• 3 ounces/80 grams Cheddar cheese, preferably aged, freshly grated into shreds (about 1 1/2 cups shreds)
• 1/2 cup/100 grams sour cream (soured cream)
• Freshly ground black pepper
• 1 1/2 tablespoons/5 grams finely chopped parsley leaves
• 1 1/2 tablespoons/5 grams finely chopped tarragon leaves
• 2 teaspoons/5 grams capers, finely chopped
• 1/4 garlic clove, minced or crushed
• 1/3 cup/60 milliliters olive oil
• Pinch of salt