Full English potato cake

Contains pork – recipe is for non-Muslims only
Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato

Prep:20 mins
Cook:1 hrs 15 mins
Plus chilling

Serves 6
Easy

Nutrition per serving

kcal 448
fat 23g
saturates 7g
carbs 42g
sugars 3g
fibre 4g
protein 18g
salt 1.8g

Ingredients

1½ kg potatoes, diced into 1cm chunks
4 tbsp olive oil, plus extra for drizzling
6 spring onions, finely chopped
2 thyme sprigs, leaves stripped, plus 1 sprig left whole
25g butter, melted, plus extra for greasing
12 rashers streaky bacon
3 large plum tomatoes, halved
cracked black pepper
6 medium eggs
buttered toast, to serve
brown and tomato sauce, tea and orange juice, to serve (optional)

Method

Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.