Sweet potato fritters, with crispy bacon and fried egg

4th October 2020

I loved creating this healthy brunch recipe, something a little different to my usual baked oats or crumpet and eggs on toast. I usually eat brunch on a weekend after doing some exercise or going for a long walk, so I’m always hungry!

I decided to make fritters because I always have sweet potatoes in. they are on my weekly shop and sometimes I have surplus, so it’s a great way to use up your left over potatoes, even white potatoes! The fritter is so simple, with just a few ingredients! Onion and garlic to add flavour, plain flour to help bind the fritters and soak up any moisture, and of course the sweet potato!

I topped mine with bacon to add a salty, crispy texture and a fried egg. But you could add avocado or panfried mushrooms if you’d prefer!

Let me know if you give these a try. I’d love to hear your feedback.

Sweet potato fritters, with crispy bacon and fried egg

Recipe by Sarah's Healthy KitchenCourse: BrunchDifficulty: Medium


Prep time


Cooking time





A delicious healthy brunch recipe. Sweet potato fritters, topped with crispy bacon and a fried egg.


  • 3 large sweet potatoes

  • 1 tbsp olive oil

  • half an onion, diced

  • 3 garlic cloves, minced

  • 40g plain flour

  • 4 rashers unsmoked back bacon

  • 4 eggs


  • Peel the potatoes and grate into a large microwave safe bowl. Microwave the grated potato for 5-6 minutes, until softened, then set aside to cool a little.
  • Add the oil to a frying pan, on a medium heat, then add the onion and sauté for 5 minutes until softened, add the minced garlic and cook again for 1-2 minutes. Tip the onion and garlic into a large bowl.
  • Slice the bacon into small pieces, add to the frying pan and cook until crisp, then set aside on some kitchen towel.
  • Once the sweet potato has cooled a little, tip onto a cotton tea towel or muslin cloth and squeeze all the excess water out. Add the sweet potato to the onion and garlic, followed by the flour, then mix until combined.
  • Shape the mixture into 8 patties. Add a little extra oil if needed to the frying pan then fry each patty for 2-3 minutes each side until golden and cooked through.
  • Finally fry 4 eggs to your liking. Top the patties with crispy bacon pieces and a fried egg.


  • I served mine with a drizzle of The Foraging Fox avocado & lemon mayo.
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