Award Winning Smoked Salmon

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Christmas Deliveries

Serves 4 – Perfect for Breakfast or a lazy Sunday Supper

Smoked Bacon, Potato Cakes and Poached Eggs Recipe


750g Floury potatoes, peeled
3 tbsp Fino Olive Oil

8 Rashers Smoked Streaky Bacon

4 Fresh eggs

Halen Mon Sea Salt



Grate the potatoes on the coarse side of the grater and rinse in a colander under cold water. Sprinkle over 1 tsp of salt and mix well.

Heat the grill and cook the Smoked Bacon until crisp, keep warm.
Place a pan of lightly salted water on the heat and bring to a gentle simmer ready for the poached eggs.

 Squeeze out any excess liquid from the potatoes and transfer to a bowl and season with a little pepper.

Heat half the oil in a large frying pan over a medium-high heat and shape the potato into four large patties. When the oil is hot, add two of the patties and immediately turn the heat down to medium and cook for 2-3 minutes on each side, pressing them down and flattening them with a spoon. Once they are golden brown and crisp, flip them over. Place them in the oven to keep warm while you cook the rest. 

Once the potato cakes are cooked and warming in the oven, cook the eggs. 
Sit the Smoked Bacon and the eggs on top of the potato cake and serve immediately.


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