Full English potato cake
- Good Food team
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Serves 6
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
Plus chilling
A star rating of 3.9 out of 5.6 ratingsRate
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Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato
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Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg potato
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)
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Nutrition: per serving
- kcal448
- fat23g
- saturates7g
- carbs42g
- sugars3g
- fibre4g
- protein18g
- salt1.8g
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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
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A star rating of 3.9 out of 5.6 ratings
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