Alex Hughes, author of ‘Low-Cal Kitchen Bangers’, shares her recipe for crispy potatoes topped with gooey cheese and fried eggs – proof that brunch can be indulgent without the guilt. “A pan full of fluffy potatoes finished with fried eggs and gooey melted cheese, this is the perfect brunch recipe. You could easily change the egg for scrambled if you fancy meal-prepping this recipe ahead of time for weekday breakfasts,” says food content creator Alex Hughes.
![[Alex Hughes’s debut cookbook ‘Low-Cal Kitchen Bangers’ is here to prove that comfort food doesn’t need a calorie bomb to hit the spot]](https://static.independent.co.uk/2024/12/18/08/05153148-6b70da5f-67d2-4fc7-8df3-3a5c3e6bae7b.jpg)
Serves: 2. Time: 30 minutes. Calories: 375 per portion. Ingredients:. 400g golden potatoes, cubed. Low-calorie cooking spray. 2 rashers of smoked bacon, sliced. 1 small green pepper, diced. 1 white onion, diced. 1 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder.
Sea salt and pepper. 2 medium eggs. 40g reduced fat cheddar, grated. 2 spring onions, finely chopped. A few sprigs of fresh parsley, finely chopped. Method:. 1. Boil the potatoes for 15 minutes in a large pan of salted water. Drain and leave to steam dry for 5 minutes.
2. Spray a large frying pan with low-calorie cooking spray, add the bacon and fry over a medium heat for 5 minutes until cooked on both sides. Remove the bacon from the pan and add the green pepper and onion and cook over a medium heat for 3-4 minutes.
3. Meanwhile, season the potatoes with the smoked paprika, garlic powder, onion powder, salt and pepper. Once the onion and peppers have started to soften, add the potatoes and fry for 5 minutes. 4. Move the potatoes to the sides of the pan to make space for the eggs, then crack both into the centre, topping with the cheese. Leave on the heat for the eggs to cook.
