Make these bacon hash browns, then check out our classic hash browns, corned beef hash, potato cakes, brunch sharing board and more easy brunch ideas.


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


  • 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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