Potato and bacon hash

Potato and bacon hash

Half-Hour Hungries
30 mins
Cooking time
30 mins
Mark Roper

Potato hash was one of my favourite recipes to make when I was younger. I sometimes finely grate my potatoes using a coarse microplane grater – this ensures that the hashes cook evenly inside and out!


Quantity Ingredient
300g potatoes, peeled and finely grated using a food processor with grater attachment
4 spring onions
4 chives
1 egg
35g plain flour
130g bacon, crisp-cooked, fat removed, finely diced
1/2 teaspoon salt
1 teaspoon finely ground black pepper
2 tablespoons vegetable oil


  1. Put the grated potato in a large mixing bowl. Using a clean tea towel, forcefully scrunch the potato to soak up as much starchy liquid as you can. Repeat with another clean tea towel.
  2. Using scissors, finely snip the spring onions and chives into the bowl. Crack in the egg, then add the flour, bacon, salt and pepper. Using a kitchen spoon, combine well.
  3. Scoop out a ¼ cup of the potato mixture and shape it into a round, flat patty. Place the patty on one of the baking trays and repeat until all of the mixture is used up.
  4. On the other baking tray, layer 2 large pieces of kitchen towel.
  5. With adult help: Heat 1 tablespoon of oil in a large frying pan over high heat. Using a spatula, place half of the patties into the frying pan and fry for 1 minute on each side. Reduce the heat to medium–low and cook for a further 2–3 minutes on each side, flattening the patties with your spatula to help them cook through.
  6. With adult help: Carefully remove the patties from the pan and place on the paper towel to soak up any extra oil. Repeat until all the patties are cooked, then serve immediately.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
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