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Brunch Potatoes with Bacon & Eggs

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!
Course Breakfast
Cuisine American, British
Keyword Dairy-Free, Gluten-Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 portions
Calories 431kcal
Author Charlotte Oates


  • 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
  • Salt


  • 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.


The nutritional information provided excludes any additional salt adding during cooking.


Serving: 1portion | Calories: 431kcal | Carbohydrates: 45.2g | Protein: 15.2g | Fat: 19.5g | Saturated Fat: 5.9g | Sodium: 360mg | Fiber: 3.5g | Sugar: 2.8g