Search
The Cook Book
x

Full English Potato Cake | The Cook Book Hearty Breakfast Recipe

Home » Written Recipes » Recipes » Breakfast » Full English Potato Cake | The Cook Book Hearty Breakfast Recipe
recipe image legacy id 1158567 11

Serving Details

  • Serves: 4
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Recipe Description

The Cook Book’s Full English Potato Cake is a bold twist on the traditional fry-up. Crispy on the outside and loaded with all the classic English breakfast components—bacon, sausage, baked beans, and eggs—it’s all bound together with mashed potato and pan-fried to golden perfection. A comfort-food crowd-pleaser.

Cooking Time

  • Preparation: 15 minutes
  • Cooking: 25 minutes

Nutritional Ingredients (Per Serving)

  • Calories: 420 kcal
  • Protein: 18g
  • Carbohydrates: 32g
  • Fat: 25g
  • Fiber: 4g
  • Sodium: 780mg

Ingredients

  • 500g cooked mashed potatoes (cooled)
  • 2 sausages, cooked and chopped
  • 2 rashers of bacon, cooked and chopped
  • ½ cup baked beans (drained)
  • 2 eggs, lightly beaten
  • 1 small onion, finely chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil or butter (for frying)

Method

  1. In a large mixing bowl, combine mashed potatoes, sausages, bacon, baked beans, eggs, onion, parsley, salt, and pepper.
  2. Mix until fully combined. Shape into 4 large cakes or 8 smaller ones.
  3. Heat oil or butter in a frying pan over medium heat.
  4. Fry the potato cakes for 4–5 minutes per side until golden and crisp.
  5. Drain on kitchen paper and serve hot with a fried egg or tomato chutney, if desired.

FAQs

Q: Can I make these ahead?
A: Yes, shape and refrigerate for up to 24 hours before frying.

Q: What can I serve it with?
A: It pairs perfectly with fried eggs, grilled tomatoes, or even a dollop of brown sauce.

Q: Can I freeze the potato cakes?
A: Yes! Freeze cooked cakes and reheat in a skillet or oven until hot and crispy.

You May Like

Latest Recipes

Top 10

Chefs Biography

Italian Cream Soda

Italian Cream Soda Recipe

Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

Panuozzo sandwich 4b19929

Panuozzo Sandwich | The Cook Book

Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.

Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.

To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.

Italian Cream Soda

Italian Cream Soda Recipe

Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

bunny pancake

Healthy Easter Bunny Pancakes | The Cook Book

Put both the flours into a large bowl and whisk them to break up any clumps. Add the egg yolks and a little of the milk to the flour and whisk to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.

In a separte bowl, whisk the egg whites with an electric whisk until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep as much air in as possible. 

Heat a large non-stick pan over a medium heat. Using a dessert or serving spoon, add a large spoon of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin pancakes for ears. You should be able to get all the bunny components into the pan, or cook them in batches. 

Flip the pancakes after a minute or two, when the edges are set and the bubbles start to pop on the surface. Flip and cook for another min until golden brown on both sides. 

Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads. 

Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.

Most Popular Recipes