Got potatoes, frozen peas and bacon? Make this quick dinner for your family.
Serves: 4
Skill level: Easy peasy
Costs: Cheap as chips


    • 600g(1¼lb) Jersey potatoes, washed well
    • 100g (3½oz) British rindless streaky bacon
    • 100g (3½oz) frozen peas
    • 4tbsp chopped fresh parsley
    • Salt and freshly ground black pepper
    • 2tbsp olive oil, for cooking
    • A fried or poached egg per person, to serve
    • Salad leaves, to serve


    1. Cut the potatoes in half, add them to a pan of boiling water, or steam them, until soft, about 15 mins.
    1. Meanwhile, dry-fry the bacon until crispy, then take out of the pan. Add the peas to the frying pan and turn off the heat; stir them in and leave them for 5 mins.
    1. Drain the potatoes well. Put them back in the pan and dry them over a low heat, then crush them with a fork or masher, but not too finely.
    1. Snip the bacon into the potatoes and add the peas, parsley and plenty of seasoning.
    1. Form the mixture into eight small cakes, each about 7.5cm (3in) in diameter.
    1. Heat the olive oil in a large frying pan. Add the potato cakes and cook for 3-4 mins on each side until heated through.
    1. Serve each portion with a fried or poached egg, and salad (not suitable for freezing).

Nutritional information per portion

fat 6.0g saturates 1.5g calories 122(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.