Hash Brown Recipe with Bacon

Bacon hash browns

  • serves 4
  • Easy

Check out our hash browns with streaky bacon, spring onions and grated cheese. Make these crispy potato hash browns for an easy brunch recipe for four


*This recipe is gluten-free according to industry standards



  • King Edward potatoes 500g, peeled
  • streaky bacon 6 rashers, finely chopped
  • spring onions 2, sliced
  • cheddar 100g, grated
  • vegetable oil 2 tbsp
  • eggs 4 (we used Clarence Court Burford Browns)
  • brown sauce to serve


  • Step 1

    Put the potatoes whole into a large pan and fill with cold water. Bring to a simmer, then cook for 8 minutes or until starting to soften round the edges. Drain really well, allow to cool, then coarsely grate the potatoes into a bowl.

  • Step 2

    Meanwhile, put the bacon into a pan and cook gently over a low heat until really crisp.

  • Step 3

    Tip the bacon and any fat plus the spring onions and cheddar into the bowl of grated potato, add lots of seasoning and mix well.

  • Step 4

    Heat 1 tbsp of vegetable oil in a 22cm  non-stick frying pan and cook ½ the mix, squashing it down with a spatula into a patty. Cook for 5 minutes or until crisp, then flip and repeat. Keep warm in a low oven while you fry the other one, then keep both warm in a low oven.

  • Step 5

    Fry the eggs to your liking, then cut the hash browns in 1/2 and serve each with an egg and brown sauce, if you like.

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Nutritional Information

  • Kcals 463
  • Fat 31.8g
  • Saturates 10.8g
  • Carbs 18.9g
  • Sugars 1g
  • Fibre 1.9g
  • Protein 24.2g
  • Salt 2g