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MARMITE HASH BROWNS WITH FRIED EGGS

Peter Sidwell
2 days ago
2 min read

Marmite Hash Browns with Fried Eggs

Marmite is one of my all-time favourite ingredients, and I’m always looking for new ways to work it into my cooking. This recipe was born during lockdown, when I was cooking outdoors with Kerry Irving, the kids, and the dogs — simple food, big flavour, and great company.

These hash browns are golden, crispy, and perfectly seasoned with Marmite butter for that deep umami hit. Topped with fried eggs and a twist of black pepper, they’re pure comfort on a plate — ideal for breakfast, brunch, or a laid-back weekend meal.

Timings

Prep time: 15 minutes, plus 2 hours chilling

Cooking time: 1 hour 5 minutes

Serves: 4

Ingredients

4 baking potatoes
2 tsp cornflour
Pinch of salt and pepper, to taste
50g salted butter
2 tsp Marmite
4 large free-range eggs
Fresh black pepper, to serve

Method

Bake the potatoesPreheat your oven to 160°C. Place the baking potatoes directly on the oven shelf and bake for 1 hour, until soft inside and crisp on the outside.
Prepare the hash brown baseChop the baked potatoes into chunks and place them in a mixing bowl. Season with salt and pepper, then add the cornflour and stir until combined.
Shape and chillSpoon the potato mixture into a square non-stick baking tray. Press down firmly and smooth out the surface. Chill in the fridge for 2 hours or overnight until set.
Fry until crispyCut the chilled mixture into portions. Heat a non-stick pan over medium heat with a little oil and fry each piece until golden and crisp on all sides.
Add the Marmite butterAdd the butter and Marmite to the pan, letting it melt and coat the hash browns for extra flavour. Remove from the pan and keep warm.
Top with fried eggsFry the eggs to your liking, place on top of the hash browns, and finish with a twist of fresh black pepper. Serve immediately and enjoy!