Breakfast potato cakes with crispy fried eggs

Breakfast potato cakes with crispy fried eggs

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  • 4
  • Easy
  • 30 minutes
  • 1 hour 10 minutes
  • Woolworths Bosman Chenin Blanc 2019


  • 500 g Woolworths pork bangers
  • 1 T olive oil
  • 100 g ghee
  • 2 T Woolworths mild curry powder
  • 1 T Woolworths garam masala
  • 2 t yellow mustard seeds
  • 950 g Woolworths Apache and Nicola potatoes, thinly sliced
  • 1 T salt
  • 8 free-range eggs, fried, for serving

Cooking Instructions

1. Preheat the oven to 180°C. Place the sausages in a cast-iron or ovenproof pan and drizzle with the olive oil. Roast until browned all over and cooked through. When the sausages are ready, remove from the pan and set aside.
2. Heat the ghee in the same pan, add the spices and cook until fragrant. Add the potatoes and toss to coat in the ghee and spices. Remove the potatoes from the pan, then layer them in the same pan. Bake for 1 hour. Allow to stand for 10 minutes before flipping out of the pan onto a plate. Serve with the fried eggs and sausages.

Find more breakfast ideas here.

Photograph: Sadiqah Assur-Ismail

Food assistant: Kate Ferreira

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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