Egg and bacon potato cakes

(43 ratings)

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Egg and bacon potato cake
Egg and bacon potato cake
  • Serves: 2

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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

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


  1. 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.
  2. Heat a non-stick frying pan, add the butter, and cook the potato cakes for a few mins on each side until golden.
  3. 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.
  4. Bring a large pan of salted water to the boil, crack in the eggs and poach to taste.
  5. To serve, place a hot potato cake on each plate, followed by a couple of bacon rashers and top with a poached egg.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 400(kcal)
  • Fat 27.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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