Full English potato cake

Full English potato cake

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(5 ratings)

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


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: per serving

  • kcal448
  • fat23g
  • saturates7g
  • carbs42g
  • sugars3g
  • fibre4g
  • protein18g
  • salt1.8g
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  • 1½ kg potato, diced into 1cm chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 thyme sprigs, leaves stripped, plus 1 sprig left whole


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 25g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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)


  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.

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Comments, questions and tips

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1st Jul, 2016
delicious, made this every Christmas morning since it first appeared in the mag.
5th Apr, 2013
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
10th Feb, 2013
Yummy! One of my favourite breakfasts, I always put sausages in though too and have beans on the side
6th Jan, 2013
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 ?
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