This recipe is quick and easy to make. Prepare as a batch and cook individual portions as needed. Simply leave out the bacon for a vegetarian option. Makes 4 adult servings but easily scaled down to serve less and make the most of any leftover mash.


Serves: 4

Preparation time: 30 minutes

Cooking time: 10 minutes

You will need:

1 kg potatoes, peeled & cut into equal chunks

50g butter

2 tbsp olive or rapeseed oil

2 onions, chopped

150g smoked lardons, or chopped streaky bacon

240g Tenderstem, cut into bite sized pieces

Salt & freshly ground black pepper

2 tbsp olive or rapeseed oil

4 eggs


  1. Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter. 
  2. Whilst the potatoes are cooking, heat the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. When they are ready, stir though the mashed potatoes. 
  3. Add the lardons or bacon to the frying pan and cook over a medium heat until crisp. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.  
  4. Cook the Tenderstem in boiling water for 3 minutes until just tender. Drain a lightly fold through the mash, adding a good seasoning of salt and black pepper. 
  5. Using your hands divide the mixture into 8 even sized balls. Flatten into patties, lay on a plate and chill until required. 
  6. When you are ready to eat, add a little oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Remove to a warmed plate whilst you fry an egg per person in the same pan.