Smash potato brunch

Crispy smashed potatoes make any brunch better – especially when teamed with bacon, bursting tomatoes and creamy scrambled egg. This is a filling but nourishing plate of food. And better still, it’s easy to rustle up. Cooking scrambled egg in the microwave is super speedy and you can achieve silky, luxurious folds of egg very easily in minutes.

Ingredients

For the smashed potatoes

750g baby new potatoes: 

4 tbsp vegetable oil

2 garlic cloves, crushed

4 thyme sprigs 

drizzle olive oil

For the toppings

8 smoked streaky bacon rashers

16 cherry tomatoes, halved

320g  washed and ready-to-cook spinach

6 free-range eggs

25g butter

2 tbsp double cream 

sea salt and freshly ground black pepper: 

Method

Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through.

Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.

Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes.

Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes.

Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy.

Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. 

Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt.

Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately.

Recipe tips

Try serving smoked salmon instead of bacon alongside the crispy potatoes and creamy scrambled eggs for an alternative breakfast idea.