Hash browns with gruyère & pancetta

Hash browns with gruyère & pancetta

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(2 ratings)

Prep: 20 mins Cook: 50 mins

More effort

Serves 4

Potato, pancetta, eggs and cheese combine in this classic brunch recipe, perfectly crispy on the outside and fluffy on the inside

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal356
  • fat17g
  • saturates6g
  • carbs35g
  • sugars2g
  • fibre4g
  • protein15g
  • salt0.9g
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  • 800g Maris Piper or King Edward potatoes
  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1 small onion, finely diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 75g pancetta, diced



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 50g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • small pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 large eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • roasted cherry tomatoes and mushrooms, to serve (optional)


  1. Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).

  2. Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20 mins until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.

  3. Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, gruyère, parsley, beaten eggs, onion and garlic. Season generously with black pepper.

  4. Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon. Fry over a medium heat for 15 mins until the bottom is golden brown. Tip the hash brown onto a plate, then slide back into the pan, cooked-side up. Cook for another 15 mins until golden and hot. Serve with roasted tomatoes and mushrooms, if you like.

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Comments, questions and tips

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2nd Dec, 2016
Sorry but I was really underwhelmed by this. In spite of using double the amount of cheese it tasted really dry, probably because all the fat oozed out whilst it cooked. Plus I found it quite bland. Also it created lots of washing up! Won't be making it again.
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