Eggs and chilli are a match made in heaven and this incarnation of the partnership is does not fall short. The potato cakes are very simple to bring together and round up this simple take on fried eggs to a proper feast of a breakfast. Warning – it’s a hot one!

Preparation time 10 minutes | Cook time 25 minutes | Makes one serious breakfast or consider sharing


2 medium potatoes, such as Maris Piper or King Edward, peeled
2 tablespoons extra-virgin olive oil
A couple of knobs of organic butter
27g Cheddar cheese, grated
2 tablespoons of crispy chilli oil
1 fresh Stonegate Estate Organic egg
Salt and freshly ground black pepper


Grate the peeled potatoes into a bowl. Give it a good squeeze to get rid of the excess water. Place back in the bowl and season well with salt and pepper.

Heat the olive oil in a small non-stick frying pan over a medium heat. When hot, add half the grated potato to the pan, level it out loosely then scatter the grated cheddar over the top. Arrange the remaining potato over the top to envelope the cheese, neaten up the edges a little, then press the cake gently down into the pan with the back of a spatula. Drop in the butter round the edges of the pan and continue to fry the cake for 8-10 minutes on each side, until crisp and golden. Lift the potato cake out of the pan to a warmed plate.

Leave the pan on the heat and spoon in the crispy chilli. When it’s hot crack in the egg. Let the egg cook for 25-30 seconds or until the white is just beginning to set. Now you can either flip the eggs and cook them for a few seconds to seal the yolks, or alternatively use a spoon to baste the egg with a little hot chilli oil as they finish cooking.

Lift the fried egg out and set them down on top of the cheesy potato cake. Serve at once.


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