Quick farmhouse fry-up recipe

(110 ratings)

This simple & delicious fry-up recipe combines potato, egg, spinach & mushroom to make a quick & easy one-pot wonder that’s full of flavour & meat-free

fry up
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories221 Kcal11%
Fat12 g17%
Saturated Fat2.5 g13%

A brilliantly simple breakfast or brunch feast that is great to serve up for friends.

This delicious quick farmhouse fry-up is packed with tasty fried potatoes and mushrooms, so it's full of flavour. The eggs are cooked in the same pan - rather like a shakshuka, but without the tomatoes. In fact, you only need one pan to create the whole dish, though you will need a plate or a bowl to hold the cooked potatoes in while you fry off the mushrooms. A portion is only 221 calories and with only 2.5g saturated fat. And it's ready in just 20 minutes, making it one of our favourite easy, healthy breakfast options.


  • 4 tsp rapeseed oil
  • 300g cooked potatoes, sliced
  • 250g mushrooms, sliced
  • 100g chard leaves, torn
  • 3 eggs
  • Dried chilli flakes (optional)
  • Small handful grated cheddar
  • Baguette or crusty farmhouse bread, to serve




  1. Warm 2 tsp of the rapeseed oil in a pan, add the sliced, cooked potatoes, and sauté over a medium heat for 4-5 mins, until browned. Remove from pan and set aside.
  2. Add the remaining rapeseed oil to the pan, along with the mushrooms. Put the lid on the pan, place over a medium heat for 5 mins. Remove lid, turn up the heat and fry until the liquid is absorbed and the mushrooms are browned.
  3. Put the potatoes back in. Add the torn chard leaves and allow them to wilt for a minute. Then break in the eggs. Replace lid and cook until the eggs have just set.
  4. Drizzle with a little oil and scatter over a pinch of dried chilli flakes and the cheese. Serve with hunks of bread for dipping in the eggs.

Top tip for this quick farmhouse fry-up

Make this dish a little fancier by using shavings of Parmesan (or a vegetarian hard cheese alternative) instead of cheddar. Meat eaters can toss in a couple of thinly sliced cooked sausages at the same time as the potatoes.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies