Try this for your next weekend breakfast. 



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2 large (600g) Sebago potatoes, peeled and chopped
1 egg yolk
½ cup grated cheddar cheese
2 tablespoons wholegrain mustard
2 tablespoons chopped chives
salt and pepper to taste
4 thin bacon rashes, chopped
1 large vine tomato, cut into wedges
whole egg mayonnaise and rocket leaves to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Boil potatoes until just tender, then cool slightly. Mash potatoes and stir through yolk, cheese, mustard, chives, salt and pepper. Divide potato mixture into four patties.

Heat a non-stick pan over medium heat and spray lightly with oil. Cook patties until browned on both sides.

Meanwhile, cook bacon and tomato in a separate pan until bacon is crisp.

Serve potato cakes with bacon, tomato, mayonnaise and rocket.