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Crispy bacon potato cakes with perfect poached eggs
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11 INGREDIENTS • 7 STEPS • 35MIN

Crispy bacon potato cakes with perfect poached eggs

Recipe
4.9
14 ratings
Perfect for a weekend brunch or a light family supper, this amazing Remarksable Value dish stars crispy bacon potato cakes topped with oozy poached eggs and smashed avocado.
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Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
Perfect for a weekend brunch or a light family supper, this amazing Remarksable Value dish stars crispy bacon potato cakes topped with oozy poached eggs and smashed avocado.
35MIN
Total time
Ingredients
Servings
4
us / metric
600 g
white potatoes, peeled, grated
excess water squeezed out
2
M&S Remarksable Value brown onions, peeled, diced
4 packs
(200 g)
Select Farms smoked back bacon rashers, diced
2
hass avocadoes
lightly mashed with salt and pepper
5
M&S Remarksable Value free-range mixed sized eggs
1 knob
M&S Remarksable Value salted butter
80 g
plain flour
Store cupboard
2 tbsp
olive oil
1 splash
white wine vinegar
to taste
salt
to taste
peppers
Nutrition per serving
VIEW ALL
Calories
1381kcal
Fat
97.0 g
Saturates
24.2 g
Sugars
5.0 g
Salt
3226.4 mg
Love This Recipe?
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Crispy bacon potato cakes with perfect poached eggs
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author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
MethodHide images
step 1
Put the grated potatoes (600 g) into a bowl with ½ tsp salt. Mix well with your hands, then set aside for 15 minutes to give the salt a chance to draw the moisture out of the potatoes.
step 2
Gently cook the onion (2) and bacon (4 packs) in a pan until the bacon starts to crisp and the onions are tender. Transfer to a plate to cool.
step 3
Put the potatoes into a clean j-cloth or tea towel and squeeze out as much moisture as possible. Put them back into the bowl and mix in the flour (80 g) 1 of the eggs (1) and the cooked onions and bacon. Season with salt (to taste) and pepper (to taste).
step 4
Shape the mix into 4 burger-sized rounds, then set aside on a tray and sprinkle with a little more flour, ready for frying.
step 5
Melt the butter (1 knob) and oil (2 tbsp) in a pan over a medium heat and cook the potato cakes for 8-10 mins on each side, turning carefully until they’re golden brown and crisp.
step 6
Meanwhile, make the poached eggs. Crack each remaining eggs (4) into a cup or ramekin first and add a splash of the vinegar (1 splash). Prepare a pot of salted water, add a little extra vinegar and bring to a simmer. Stir the water with a wooden spoon to create a vortex, then gently tip in each egg one at a time and cook for 3-4 minutes. The vinegar will help the egg white set.
step 7
Serve up the crispy cakes with the mashed avocado (2) and poached eggs on top.
step 7 Serve up the crispy cakes with the mashed avocado (2) and poached eggs on top.
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Tags
Breakfast
Tom Kerridge
Budget
Brunch
Lunch
Mother's Day
Valentine's Day
Eggs
Pork
Potatoes
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