Cooking a full English from scratch can take time with so many elements to work on, from the eggs to the bacon and sausages.
While it’s worth the effort for the hot, tasty dish that’s plated up at the end, this recipe is much quicker to follow.
Sharing their traybake method with Express.co.uk, Luke Willcox of Seasonal Spuds revealed exactly how to whip up a cooked breakfast in 30 minutes.
Perfect for autumn and winter, this simple dish takes just 30 minutes to cook with some simple preparation.
And for those who want to make it that little bit healthier, it’s easy to swap the sausages for chicken or plant-based versions instead.
Method
Take a large baking tray and drizzle in some olive oil then place in the oven at 200C / Fan 180C / Gas 6 to heat up.
Lay a clean tea towel flat on a surface and grate the peeled potatoes over it. Wrap it up then move it over a sink and squeeze all the excess water from the potatoes.
Place the potatoes into a frying pan and brown for five minutes, stirring gently as they sizzle away.
Remove the baking tray from the oven and tip the grated potato into it, spreading it out into an even layer. Season with plenty of salt and pepper and return to the oven for 20 minutes.
Meanwhile, cut the bacon into thin strips remove the sausage meat from the skins and split it into small balls.
Fry these along with the tomatoes in a frying pan until they get some colour, then add everything to the tray with the potatoes on in the oven.
Leave to cook for 15 minutes then take out and crack the four eggs onto the top of the mix, and pop back in the oven until the eggs are cooked (roughly 10 minutes).
Remove the tray from the oven when everything is nicely cooked, including the eggs, the serve right away.
