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
850 g Floury potatoes, peeled, we used Maris Piper
1 large onion
4 Tbsp. olive oil
25 g 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
Our favourite brunch recipes to accompany a lazy morning
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
