Weekend Breakfast Potato

Golden, cheesy and loaded with smoky bacon, this Weekend Breakfast Potato Cake is made for

slow mornings and sharing around the table. Serve it straight from the oven with creamy avocado,

peppery rocket, crumbled feta and your favourite tomato relish for an easy brunch everyone will

love.

Prep: 20 mins Cook: 40 mins Serves: 8–10

Potato Cake

1 kg frozen hash browns, thawed and roughly mashed

4 rashers shortcut bacon, cooked until crisp and chopped

4 spring onions, thinly sliced

4 eggs, lightly beaten

250 g grated tasty cheese

300 ml sour cream

1 tsp sea salt

1/2 tsp freshly cracked black pepper

To Serve

Extra crispy bacon

Baby rocket

1–2 ripe avocados, sliced

Crumbled feta

Fresh chives or flat-leaf parsley

Tomato relish

Method

1. Preheat oven to 190°C conventional (170°C fan-forced). Grease and line a 24 cm round

springform cake tin with baking paper.

2. Combine the thawed hash browns, bacon, spring onions, eggs, grated cheese and sour cream in

a large bowl. Season with the salt and pepper and mix until well combined.

3. Spoon the mixture into the prepared tin and gently press into an even layer.

4. Bake for 35–40 minutes, or until golden and the centre is firm when lightly pressed.

5. Stand for 10 minutes before removing from the tin.

6. Transfer to a serving platter and top with extra crispy bacon, baby rocket, sliced avocado,

crumbled feta and fresh herbs.

7. Serve warm with generous spoonfuls of tomato relish

Tips

• Rest before removing from the tin to help it hold its shape.

• Delicious served with poached or fried eggs.

• Freeze without toppings for up to 3 months. Reheat in a 180°C oven and garnish before serving