Full English potato cake

Full English potato cake

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins Plus chilling

Skill level

Easy

Servings

Serves 6

Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
448
protein
18g
carbs
42g
fat
23g
saturates
7g
fibre
4g
sugar
3g
salt
1.8g

Ingredients

  • 1½ kg potatoes, diced into 1cm chunks
  • 4 tbsp olive oil, plus extra for drizzling
  • 6 spring onions, finely chopped
  • 2 thyme sprigs, leaves stripped, plus 1 sprig left whole
  • 25g butter, melted, plus extra for greasing
  • 12 rashers streaky bacon
  • 3 large plum tomatoes, halved
  • cracked black pepper
  • 6 medium eggs
  • buttered toast, to serve
  • brown and tomato sauce, tea and orange juice, to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
  2. Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
  3. Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
  4. Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
  5. To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
karenjay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty, I made it for four (same quantity of potatoe but then 4 piles of eggs & bacon) and it was great. Think some people might be left hungry if it was for 6 though

gemmafindlay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy! One of my favourite breakfasts, I always put sausages in though too and have beans on the side

vinnyvincenzo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Is it me or do the potatoes in the photo not look like they have been pressed into a cake as per step 2 in the recipe, either that or if they have then they have remarkable recovery powers ?

Questions

Tips