Brunch potatoes – Herby roasted potatoes with bacon and onions and topped with a fried egg. The perfect low effort brunch (or breakfast… or lunch… or dinner) and it’s got fewer than 450 calories a serving too!
Do you ever have one of those days where you have a to-do list and plenty of good intentions, but things never quite get ticked off how you’d like them to? I have them all the time, much to Jon’s frustration and this dinner was born out of one of those days.
A trip to the supermarket had been on my list but I ended up having to rustle up something from the bits and pieces I had lurking in the fridge. Sometimes dinners like that end up as a strange mismatch of things, never to be repeated and at other times they just seem to come together into something perfect, and that’s what happened with these brunch potatoes.
I’ve called it brunch potatoes as it’s full of breakfasty things – bacon, eggs and potatoes, but it’s that bit more filling that my usual breakfasts so it would be perfect for a lazy weekend morning brunch, or (as we’ve been having) a low effort mid-week dinner. To make it even more breakfasty you could also add some chopped sausage along with the bacon and onions.
Even better than discovering a delicious recipe by throwing things together from the fridge, is discovering that it’s low in calories too – this one comes in at under 450 calories a serving!
With every recipe I create I calculate the nutritional information and this is always the last thing I do (as I want to focus on making it yummy rather than hitting a particular set of numbers). I always have a moment of dread when I check the final calculations in case it comes out scarily high and I realise that I’ve been eating it non-stop for the past few weeks just to get the recipe perfected.
Oh the huge sigh of relief when this dinner came out at under 450 (actually a rush of double-checking my calculations followed by the relief) this is definitely going to be popping up on my dinner menu more often in future.
Preparing this is really simple, all you have to do is chop everything up and then add it to the baking tray at the right time. The only thing that takes the slighted bit of effort is making the fried eggs to pop on top (I would really recommend not skipping this out as the potatoes taste really good dipped in the runny egg yolk).
Don’t forget to take a look at my guide to cooking the perfect healthy fried egg (it’s healthy because you use virtually no oil so there’s very few added calories).
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Brunch Potatoes with Bacon & Eggs
- 2 tbsp olive oil
- 1 kg white potatoes
- 8 rashers smoked streaky bacon
- 1 medium onion
- A couple of sprigs of rosemary and thyme
- 4 eggs
- Pre-heat the oven to 220ºC/200ºC fan
- Put the olive oil (2 tbsp) into a roasting tin and put it into the oven to heat up.
- Chop the potatoes into cubes about 2cm wide.
- Strip the rosemary leaves from their stalks and finely chop them. Strip the thyme leaves from their stalks.
- Once the oil has heated in the roasting pan, remove it from the oven. Carefully add the chopped potatoes, rosemary and thyme, use a fish slide to toss the potatoes in the oil and then spread them out into a single layer in the tray. Season with a pinch of salt then pop the tray back into the oven and cook for 10 minutes.
- Meanwhile, peel and roughly chop the onion and chop the bacon (8 rashers) into thin strips.
- After 10 minutes, add the onion and bacon to the potatoes and carefully toss them using a fish slice. Pop them back into the oven for another 15 minutes.
- About 5 minutes before everything has finished roasting, cook your fried eggs (take a look at my guide to perfect healthy fried eggs).
- Remove the potatoes from the oven and serve topped with the eggs.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
If you like all-day breakfasts…
Free From/Suitable For
- Can be made vegetarian by simply omitting to bacon
- Can be made egg-free for leaving off the fried egg.
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.