Porc and bacon brunch patties

  • Prep time 15 mins
  • Cook time 25 mins
  • Serves 4


  • 450g lean porc mince
  • 75g lean rashers of dry cured back bacon, finely chopped
  • black pepper
  • 3 large potatoes, peeled and grated
  • 1 onion, peeled and grated
  • 1 tbsp oil


  1. Mix together the porc mince and bacon, and season with black pepper. Shape it into 4-8 thin-ish patties.
  2. To make the potato rosti, take the grated potato and place on a clean tea towel or kitchen towel to absorb the moisture.
  3. Place in a bowl, add the onion and season. Combine together.
  4. Heat the oil in a large frying pan, take a handful of the potato/onion mixture and cook until golden brown each side, turning carefully. To bind, squash together while cooking.
  5. Meanwhile, heat a griddle plate or frying pan and cook the patties for about 4-5 minutes until thoroughly cooked.
  6. Serve with cherry tomatoes and a poached egg.
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