Egg and bacon potato cakes recipe

Click to rate
(137 ratings)
Sending your rating








25 min

Nutrition per portion

Calories 400 kCal 20%
Fat 27g 39%

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.

Click to rate
(137 ratings)
Sending your rating

Explore More