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Fried potatoes with tomato and egg

Fried potatoes with tomato and egg

Total Time
40 min
15 min
25 min
Potatoes and eggs just work, throw in some bacon and you have yourself a winning brekky. You can make up the potato mix the night before, then reheat in the pan the following morning while you cook your egg.



200 g, peeled, cut into 2cm pieces

Brown onion

1 small, thinly sliced

Shortcut bacon

45 g, (buy 50g), fat trimmed, finely chopped

Cherry tomatoes

200 g, halved


1 medium

Lemony all-round spice (WW Recipe)

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Cook potatoes in a medium saucepan of boiling, salted water for 10-15 minutes, until just tender. Drain.
  2. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook onion and bacon, stirring, for 2-3 minutes, until onion has softened. Add potatoes and cook, stirring, for a further 5 minutes or until potatoes are golden and tender.
  3. Gently stir in tomatoes and half the all-round spice. Push potato mixture to one side of the pan. Crack egg into pan and cook for about 3 minutes or until white is set and yolk is cooked to your liking. Sprinkle with remaining all-round spice. Serve.


Ingredient tip: To ensure the potato pieces hold their shape when frying, choose an all-rounder or waxy potato variety, such as Dutch cream, kipfler, red rascal, golden delight or desiree.