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Hash browns with gruyère & pancetta

Hash browns with gruyère & pancetta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving


  • 800g Maris Piper or King Edward potatoes
  • 1 ½ tbsp olive oil
  • 1 small onion , finely diced
  • 2 garlic cloves
  • 75g pancetta , diced
  • 50g gruyère , grated
  • small pack parsley , chopped
  • 2 large eggs , lightly beaten
  • roasted cherry tomatoes and mushrooms, to serve (optional)


  • STEP 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).

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2014


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A star rating of 4 out of 5.3 ratings

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