Loaded Breakfast Smashed Potatoes

Makes 4 servings

Prep time: 15 mins

Cooking time: 45 mins

Try this delicious, easy breakfast idea for a special weekend treat! With crispy, golden smashed potatoes, smoky bacon and creamy hollandaise sauce, this combination won’t disappoint!

Tips & Tricks

Garnish with some thinly sliced spring onion and finely grated parmesan for a fancy twist!

Ingredients

1 pack / 1kg Pams Washed Gourmet Potatoes
1 pack / 250g Pams Streaky Bacon
4 Pams Fresh Cage-Free Barn Eggs
1 cup Pams Tex Mex 3-Cheese Blend
¼ cup Pams Hollandaise sauce

Method

Preheat your oven 200°C fan bake.
Add the potatoes to a large microwave-proof bowl and prick each potato with a fork. Microwave for 10-12 minutes, turning the potatoes halfway through, until they are tender and soft to squeeze.
Line a medium oven tray with baking paper. Scatter over the microwaved potatoes. Using the base of a measuring cup, squash the potatoes down (they should be about 1cm thick once squashed). Drizzle the potatoes generously with olive oil, season with salt and bake for 25-30 minutes, until golden brown.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Cook the bacon for 5-6 minutes, until golden and crispy. Cut the bacon up into 2cm pieces and set aside.
Add the eggs to a medium bowl and season with a pinch of salt. Whisk together, until beaten. Heat a knob of butter in a small saucepan on medium heat. Add the beaten eggs and cook for 2-3 minutes, stirring often, until the eggs are scrambled and cooked through.
Remove the potatoes from the oven once baked and switch the oven setting to high grill.
Sprinkle the bacon and grated cheese over the potatoes. Grill on the upper oven rack for 3-4 minutes, or until the cheese is golden and melted.
To finish, dollop the scrambled eggs over the top, then drizzle over the hollandaise sauce. Garnish with some thinly sliced spring onion, if desired.