This is a great recipe for brunch, and you can add bacon or sausage if you like.
We also love having this recipe for dinner – what could be better than breakfast for dinner?!
ADVERTISEMENT – CONTINUE READING BELOW
- yield:
- Four Serving
- Preparation time:
- 20 Minutes
- Cooking time:
- 35 Minutes
- total time:
- 55 Minutes
- Calories/Serving:
- 433
material
- 850 G
I use Maris Piper, a peeled, floury potato.
- 1
Large onion
- Four Tablespoon
Olive oil
- twenty five G
Butter, chopped
- Four
Medium egg
-
A few finely chopped chives
direction
-
- Steps 1Preheat the oven to 200°C (fan 180°C) mark 6. Coarsely grate the potatoes and onion and layer them on a clean dish towel. Bring the corners together and squeeze out as much water as possible over the sink (see intro). Transfer the potato mixture to a medium bowl and mix with 2 tablespoons of olive oil and plenty of seasoning.
- Steps 2Heat the remaining oil in a 25cm heavy-bottomed ovenproof frying pan (see GH TIP) over medium heat. Add the potato mix and press down to flatten it out. Make 4 wells in the mix (to crack the eggs in later) and cook for 5 minutes until crisp on the bottom.
- Steps 3Dot with butter and transfer to the oven and bake for 20 minutes or until golden on top and crispy on the underside.
- Steps FourCrack the eggs into the wells and return to the oven for 5-7 minutes or until the egg whites are set. Sprinkle with chives and serve immediately.
GH Hint
If you don’t have a suitable oven-safe frying pan you can use a 20 x 30cm roasting tin. Preheat the oven to 200°C (180°C fan) mark 6, add 2 tablespoons of olive oil to the tin and heat in the oven for 5 minutes. Carefully add the potato mix and press down to make a well. Dot with butter and cook in the oven for 30 minutes. Crack the eggs into the tin and finish the recipe.
Serving Size:
- Calories: 433
- Protein: 13g
- Total Fat: 22g
- Saturated Fatty Acids: 6g
- Carbohydrates: 44g
- Total Carbohydrates: 5g
- Fiber: 6g
57 of our favorite brunch recipes
