Egg and bacon potato cakes recipe

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serves: 2
Skill: easy
Cost: cheap
Cooking: 25 min

Nutrition per portion

Calories 400 kCal 20%
Fat 27g 39%
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  • Use up your leftovers with these quick-to-prepare but oh-so-satisfying potato cakes


    • 300g (10½ oz) leftover mashed potato
    • 2tbsp chopped chives
    • Knob of butter
    • 4 rindless rashers back bacon
    • 2 medium eggs


    • Preheat the oven to 200°C (400°F, gas mark 6). Place the cold mashed potato in a bowl and stir in the chives. Season, then shape into two round cakes.

    • Heat a non-stick frying pan, add the butter, and cook the potato cakes for a few mins on each side until golden.

    • Place on a baking tray and cook in the oven for 10-15 mins or until piping hot. Meanwhile, grill the bacon on both sides until crisp.

    • Bring a large pan of salted water to the boil, crack in the eggs and poach to taste.

    • To serve, place a hot potato cake on each plate, followed by a couple of bacon rashers and top with a poached egg.

    Top tip for making Egg and bacon potato cakes

    Don't add any extra butter or milk to the mashed potato, just seasoning - otherwise it will be too soft to shape into cakes.

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