I tucked into this for my lunch after an 8 mile run and oh my, it hit the spot! The 8 mile run was my longest run of 2020 so far and I was in need of a satisfying refuel. I love the saltiness from the bacon and the fluffy potatoes.
So this recipe breaks down into a few breakfast staples
- Sausage- I used pork but you can use chicken or veggie
- Bacon- again this is all interchangeable, I love the saltiness it adds
- Mushrooms- Adds amazing texture and pads out the dish for few calories.
- Tomato- chopped to add a tangy sweetness
- Potato- combined with the onion is a winning combo like a hash brown base!
- Egg- I mean is any cooked breakfast complete without a cooked egg?
Breakfast hashCourse: BreakfastCuisine: EnglishDifficulty: Easy
1 medium potato, chopped into small cubes
2 pork sausages
Olive oil spray
1 small onion, finely chopped
2 rashers of smoked bacon, cut into small slices
125g chestnut mushrooms, quartered
1 large tomato, diced into cubes
2 large eggs
- Preheat your grill to high
- Bring a saucepan of salted water to the boil and parboil the potato cubes for 10 minutes. Remove when still slightly al dente and set aside.
- Grill the sausages for 15 minutes until browned, turning occasionally.
- Heat a large frying pan on a medium high heat, spray with the olive oil, and add your onion and bacon.
- When the onion is soft, add the drained par-boiled potatoes along with the mushrooms and tomatoes. Give the pan a good stir and fry for a further 3-4 minutes.
- Slice the cooked sausages into small bite sized pieces, add them into your dish, season well with salt and pepper and mix together.
- Reduce the heat to low, Crack in the eggs, cover the pan with a lid or some baking foil and leave for 4-6 minutes until the eggs have cooked and the yolk is still runny.
- Serve up with some tomato ketchup and enjoy!
- Pork sausages can be substituted for chicken or veggie.
- Omit bacon for veggie option.
Sarah's Healthy Kitchen