Description
A delicious, all-in-one version of a Full English Breakfast, served on a crispy hash brown base. Perfect for lazy weekend brunches at home!
Ingredients
Scale
- 1 Large Baking Potato
- Large Knob Unsalted Butter
- Freshly Ground Sea Salt & Black Pepper
- 4 Rashers Streaky Bacon, chopped
- 2 Slices Black Pudding
- Very Large Handful Cherry Tomatoes, halved
- 4 Large Eggs
- Small Handful Parsley, roughly chopped
Instructions
- Pre-heat the oven to 200 degrees (390 fahrenheit). Grate the potato on the largest hole of the box grater, rinse well to wash off all the starch and squeeze out as much excess water as possible.
- Melt the butter in a large, non-stick frying pan over a medium high heat. Add the potato with lots of seasoning, and gently fry until it is starting to colour.
- Remove the pan from the heat and spread the potato out in an even layer across the bottom of the pan. Transfer the pan to the oven to bake for 10 minutes.
- Meanwhile, prepare the tomatoes, the bacon and the black pudding. Heat another non-stick frying pan over a medium high heat, and add the bacon. Once it is cooked and slightly crisp, transfer it onto a plate lined with kitchen paper to drain any excess fat. Crumble the black pudding into the pan and cook until sizzling.
- Remove the hash brown from the oven and sprinkle over the tomatoes, bacon and black pudding. Bake for another 10 minutes.
- Make four wells for the eggs in the hash brown and crack the eggs into them. Bake for 4-5 minutes until the egg whites are just set.
- To serve, season the whole pan again with salt and pepper, and sprinkle with fresh parsley.
Notes
The original recipe contains mushrooms which are delicious in this, I just did not have any in the fridge! Quarter a large handful of chestnut mushrooms and fry them up in the pan with the bacon, and add them to the giant hash brown at the same time.