Egg & bacon hash browns
Waitrose and Partners

Egg & bacon hash browns

A hearty brunch of soft boiled eggs with pancetta and Parmigiano Reggiano cheese hash browns.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBrunch
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 77g pack Cooks' Ingredients Diced Smoked Pancetta
  • 4 eggs
  • 500g essential Waitrose potatoes, peeled and grated
  • ½ small onion, grated
  • 25g essential Waitrose Grated Parmigiano Reggiano
  • rocket leaves, to serve


  1. Fry the pancetta in a large non-stick frying pan over a high heat for 8 minutes until golden. Place the eggs in a medium pan, cover with cold water and bring to boil. Simmer for 4½ minutes. Remove from the pan and set aside to cool slightly. Remove the shells.

  2. Add the grated potato and onion to the frying pan. Season well and mix to coat in the pancetta fat. Press down with the back of the spoon and cook for 5 minutes or until the base is golden.

  3. Preheat the grill to high. Sprinkle the cheese over the potato mixture and cook under the grill for 2-3 minutes or until golden. Cut the hash brown into 4. Serve topped with an egg and some rocket leaves.


Typical values per serving when made using specific products in recipe


1,190kJ/ 284kcals



Saturated Fat












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3 out of 5 stars1 rating