Swede fritters with fried eggs & bacon

Name: Swede fritters with fried eggs & bacon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 small swede, peeled and grated (about 450g); 1 small potato, peeled and grated (about 120g); 1 tsp fine sea salt; 2 medium free range eggs; 3 salad onions, thinly sliced (about 40g); 50 g spelt flour or plain flour; 12 large sage leaves, shredded; ½ tsp baking powder; ½ tsp smoked paprika; ¼ tsp ground turmeric; Vegetable oil, for shallow frying

These make a great brunch – think of them as a cheesy, goodness-packed alternative to hash browns.

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1 of your 5 a day

Serves4
CourseBreakfast
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small swede, peeled and grated (about 450g)
1 small potato, peeled and grated (about 120g)
1 tsp fine sea salt
2 medium free range eggs
3 salad onions, thinly sliced (about 40g)
50g spelt flour or plain flour
12 large sage leaves, shredded
½ tsp baking powder
½ tsp smoked paprika
¼ tsp ground turmeric
Vegetable oil, for shallow frying

To serve

8 rashers smoked back bacon
4 medium free range eggs

In a large bowl, mix the grated vegetables with the salt, then transfer to a sieve and leave in the sink for 15 minutes. Meanwhile, in a separate large bowl, mix all the remaining ingredients except the vegetable oil together with a little freshly ground black pepper. Put a large, heavy-based frying pan over a high heat and pour in vegetable oil until it reaches a depth of 2-2.5cm. Use your hands to squeeze as much liquid as you can out of the vegetables, then add to the egg mixture and stir to coat.
Once the oil is hot, add 4 large spoonfuls (40-50g each) of veg mixture to the pan and flatten slightly with the back of the spoon; fry until the sides start to crisp and turn golden (3-4 minutes). Flip and fry for 3-4 minutes more until golden all over and piping hot throughout, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the mix to make 12 fritters.
Carefully pour out all but 1 tbsp of the oil, then fry the bacon on both sides until crispy; set aside and keep warm. Fry the eggs in the bacon fat until cooked to your liking; season. Divide the fritters between the plates and serve with bacon and an egg on top.

Typical values per serving when made using specific products in recipe