• 700g Maris Piper potatoes, peeled and cut into even sized chunks
  • 100ml milk
  • 1 bunch spring onions, finely chopped
  • 4 rashers lean back bacon
  • 4 eggs
  • 1 tablespoon olive oil


  1. 1

    Place the potatoes in a steamer set above a pan of boiling water. Cover with a lid and steam for 15-20 minutes or until completely tender. Transfer to a bowl and mash well until smooth.

  2. 2

    Put the milk and spring onions in a small saucepan and gently bring to the boil. Simmer for 1 minute then remove from the heat. Pour over the potatoes, season with salt and pepper, mix well and leave to cool.

  3. 3

    Heat the grill to high and cook the bacon for 4-5 minutes until golden.

  4. 4

    Bring a medium-large saucepan of water to the boil. Crack in the eggs, one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.

  5. 5

    Divide the champ potato into 8 and shape into rounds. Heat the oil in a large frying pan over a medium heat and fry the champ cakes for 2 minutes each side until lightly golden. Serve straight away with the poached eggs and bacon.

  6. 6

    Cook's tip: You can use leftover mash, which will work just as well and turns this into a super speedy dish to make. Mix with lightly sautéed spring onions and then shape into cakes.

  7. 7

    *All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.

Nutritional Details

Each serving provides
  • Energy 1097kj 262kcal 13%
  • Fat 10.3g 15%
  • Saturates 2.6g 13%
  • Sugars 2.6g 3%
  • Salt 0.3g 5%

% of the Reference Intakes

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