Easter French Toast with Caramelised Banana and Pecan
- 10 mins
- 2
- Easy
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Bacon & Egg Potato Cakes
These potato cakes make a brilliant breakfast - simply served with baked beans and a dollop of ketchup!!!
-
Cook: 20 mins
Prep: 10 mins - 4 large or 8 mini
- easy
- Suitable for home freezing
Go back
Bacon & Egg Potato Cakes
These potato cakes make a brilliant breakfast - simply served with baked beans and a dollop of ketchup!!!
-
Cook: 20 mins
Prep: 10 mins - 4 large or 8 mini
- easy
- Suitable for home freezing
Ingredients
| 200g mashed potato | |
| 50g bacon, roughly chopped | |
| 2 hard boiled eggs, chopped | |
| Salt and freshly ground black pepper | |
| 4 Juvela Gluten-Free Crispbreads OR 50g breadcrumbs from a Juvela Gluten-free loaf |
Method
- Before you start, preheat your oven to 150°C/350°F/Gas Mark 4.
- In a large bowl, combine the potato, bacon and egg, and season well.
- Using your hands, shape the mixture into rounds.
- Coat with the Crispbread crumbs or breadcrumbs, place on a baking tray and bake in a preheated oven for 20 minutes until golden brown and crisp.
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