Fry-up Stack…

Let’s talk fry up’s. Who doesn’t enjoy a nice cooked breakfast especially on a weekend?

Now if we was to go into a cafe the syns for a full English breakfast is scarily high. Mainly due to the oil used and full fat sausages. However there are some cafes who have healthier options and as customers we are always entitled to ask for changes to be made to what we order.

Anyway enough about cafe’s as much as they are lovely because who doesn’t like someone else cooking for you? I am here to share a delicious syn free fry up… in a stack… why in a stack you ask?… because why the hell not?


Some recommended items from our kitchen for making this dish…

  • Grater with varying grater sizes.
  • Muslin cloths, can be washed and reused and more hygienic than using a tea towel.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
  • Small frying pan for one egg, along with a small spatula.

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Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

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Fry-up stack


  • 1 medium potato, grated
  • 1 small carrot, grated
  • 1 small courgette, grated
  • 1 large onion, sliced
  • 2 slices bacon, fat removed
  • 3 eggs
  • 2 Linda McCartney onion and rosemary sausages, defrosted
  • 1 tomato
  • Handful of spinach
  1. Pre heat oven to 200°C.
  2. Add the carrot, courgette and potato to either a piece of muslin cloth or a thin tea towel and squeeze all the excess water out. Tip into a bowl and add half the onion and season with salt and pepper. Give a quick mix.
  3. Beat one egg and add this to the potato mixture a little at a time, use just enough that its starting to bind together.
  4. Shape into flat circles to make rosti’s and place on a baking tray greased with frylight to prevent sticking.
  5. Spray the tops with a little frylight and bake in the oven for around 20-25 minutes until crisp and golden, turning half way through cooking.
  6. Meanwhile mash the sausages together and make into patties.
  7. Cook the patties, bacon and tomato under the grill (start to cook the patties first they take the longest).
  8. Fry the rest of the onion in a pan.
  9. Fry your eggs in a little frylight. My little tip for an even cook with a runny yolk but no slimy white is to cook on a medium heat with a saucepan lid on top allowing the tops to “steam”. Perfect eggs every time.
  10. Once everything is cooked layer everything up, grab a fork and dig in. Don’t forget to break those yolks. Mmm.