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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!
Active Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 portions


  • 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

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.

Course: Breakfast
Cuisine: American, British
Keyword: Dairy-Free, Gluten-Free
Author: Charlotte Oates