The ultimate breakfast burger. Crispy potato hash brown, salty smokey bacon, fried eggs and lashings of HP sauce stuffed into a soft roll. Great for feeding a crowd at a breakfast barbecue. 


Serves 4


4 good quality soft rolls
8 rashers of streaky bacon
8 eggs
4 large agria potatoes, grated
1/2 onion, halved and sliced
1 large handful of grated cheddar
1 tablespoon fresh parsley, finely chopped
Pinch of chilli flakes
1/4 teaspoon dried oregano
2 cloves of garlic, minced
3 tablespoons butter, softened
Olive oil
Salt & pepper
HP sauce


Squeeze the grated potatoes until all of the juice has come out of them. Place in a bowl with the onions, cheese, parsley, chilli flakes, oregano, 1 minced garlic clove and salt and pepper, combine well.

Heat a non-stick fry pan on a medium/high heat and add olive oil.  Add four spoonfuls of the potato mixture to the pan, pressing down on the heaped piles until they're almost flat. Once the cakes have crisped up and golden brown on one side gently flip to the other. This should take approximately 3 - 4 minutes each side. Repeat process with remaining mixture.

In a separate non-stick fry pan, add a little olive oil and fry bacon on a medium heat, once golden brown remove from pan and place on a plate lined with paper towels, this will soak up any excess oil. In the same pan fry your eggs on a medium heat until cooked to your liking. 

Turn your oven on to grill at 200°C. In a small bowl mix together the softened butter and remaining minced clove of garlic. Cut rolls in half and spread  the butter mixture over the 4 rolls. Grill rolls butter side up for a few minutes until just starting to golden, you want the rolls to remain soft. 

Stack your rolls as you please, allowing two hash browns, 2 eggs and 2 rashers of bacon per stack. Season with salt and pepper and squeeze over HP sauce. 

All of the frying can alternatively be done on a flat plate barbecue if feeding large groups. 

For my pretzel roll recipe, click here.