Full English potato cake

• potato↗1 ½kg kg

  diced into 1cm chunks

• olive oil↗4 tbsp tbsp

  plus extra for drizzling

• spring onions↗6

  finely chopped

• thyme↗2

  2 sprigs, leaves stripped, plus 1 sprig left whole

• butter↗25g g

  melted, plus extra for greasing

• rashers streaky bacon↗12
• large plum tomatoes↗3

  halved

• cracked black pepper↗
• medium eggs↗6
• buttered toast

  to serve

• brown and tomato sauce, tea and orange juice↗

  to serve (optional)

Step-by-step instructions

1. 1

   Bring a large saucepan of salted water to a boil. Add the potatoes and simmer until almost tender, about 20 minutes. Drain thoroughly and steam‑dry for a few minutes. Return to the pan and toss with 2 tbsp of oil, the spring onions, thyme leaves and plenty of seasoning.

2. 2

   Grease your largest baking tray with some melted butter and press the potatoes into it. Place a baking sheet on top and gently press down to flatten the potatoes into a cake. Cover and chill until ready for breakfast.

3. 3

   Preheat the oven to 220 °C/200 °C with fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 minutes until golden.

4. 4

   Add the bacon in several piles and bake for another 15 minutes. Scatter the tomato halves and the remaining thyme sprig, sprinkle generously with pepper, then crack the eggs into the gaps and bake for 5–8 minutes, depending on how you like your eggs.

5. 5

   To serve, cut the potato cake into portions and place onto six plates, together with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if desired.