Full English potato cake
Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr 15 mins
plus chilling
- 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.
- 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.
- 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.
- 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.
- 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.
PER SERVING
448 kcalories, protein 18g, carbohydrate 42g, fat 23 g, saturated fat 7g, fibre 4g, sugar 3g, salt 1.8 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2762668/
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Ingredients
- 1½kg 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)
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr 15 mins
plus chillingIngredients
- 1½kg 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)
PER SERVING
448 kcalories, protein 18g, carbohydrate 42g, fat 23 g, saturated fat 7g, fibre 4g, sugar 3g, salt 1.8 g
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16 December 2012
Anca rated this recipe
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06 January 2013
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10 February 2013
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