This is the perfect brunch recipe. Serve with bacon and sausages if you fancy.
We also love having this recipe for dinner. Breakfast for dinner, there's nothing better!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
433
Ingredients
850g
Floury potatoes, peeled, we used Maris Piper
1
large onion
4Tbsp.
olive oil
25g
butter, chopped
4
medium eggs
Small handful chives, finely chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Coarsely grate the potatoes
and onion, then pile on to a clean tea
towel. Gather up the corners and squeeze
out as much moisture as you can over
the sink (see intro). Empty the potato
mixture into a medium bowl and mix in
2tbsp olive oil and plenty of seasoning.
Step 2Heat remaining oil in a rough 25cm
heavy-based, ovenproof frying pan (see
GH TIP) over medium heat. Add the
potato mixture and press down into an
even layer. Create 4 wells in the mixture
(for eggs to be cracked in later) and cook
for 5min, or until the base starts to crisp.
Step 3Dot over the butter, then transfer
to the oven for 20min, or until golden
on top and crispy on the bottom.
Step 4Crack the eggs into the wells and
return to the oven for 5-7min, or until
the whites of the eggs are set. Scatter
over the chives and serve immediately.
GH TIP
If you don’t have a suitable ovenproof frying pan, you can use a 20 x 30cm roasting tin. Preheat oven to 200°C (180°C fan) mark 6, add 2tbsp olive oil to the tin and heat in the oven for 5min. Carefully add and press down the potato mixture, then create the wells. Dot over the butter and cook in oven for 30min. Crack in the eggs and complete recipe.
Per serving:
Calories: 433
Protein: 13g
Total fat: 22g
Saturates: 6g
Carbs: 44g
Total sugars: 5g
Fibre: 6g
What to read next
Our favourite brunch recipes to accompany a lazy morning
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
