Start you morning with this filling Breakfast Hash with pork, butternut squash, spinach and other veggies. Perfect as it is or with your favourite eggs.
Are you fed up of breakfasts, that have you feeling hungry again before lunch or ones that use up your healthy extra b choice, meaning you can't have than sandwich or whatever else you might fancy using it on later? Then this is the breakfast for you.
This breakfast hash has a good source of protein and is full of healthy speed foods that will keep you well satiated for much longer than that measly bowl of cereal or slice of toast with not much else.
I love breakfast hash, it's a great dish to make ahead of time. Whenever I make it, I always make up a big pan, then tub it up and put it in the fridge. All that you have to do then, is heat up in the morning and eat as it is, or serve with some eggs - poached, scrambled or fried for an even extra bit of protein.
This is actually so good that you don't have to keep it just to breakfast, you can enjoy it any time of day. For lunch or dinner. It's really delicious.
I like to cook this hash up in a cast iron Skillet. I love my lodge cast iron pan like this one below:
Food just tastes so much better cooked in a cast iron pan, and has lots of benefits too, such as boosting your iron.
So make up a big pan of this breakfast hash, tub it up and you could have a handy quick breakfast to heat up for the next few days.
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Recipe Card
Breakfast Hash
Start you morning with this filling Breakfast Hash with pork, butternut squash, spinach and other veggies. Perfect as it is or with your favourite eggs.
Ingredients
- 400g (21oz) butternut squash, peeled and cubed (or if you prefer Sweet Potato can be used)
- 1 red onion, finely chopped
- 200g (7oz) yellow or green zucchini (courgette), sliced into quarters lengthwise and chopped
- 200g (7oz) of mushrooms, chopped
- ½ red bell pepper, diced
- 1 teaspoon paprika
- 4 big handfuls of spinach
- 400g (1lb) of extra lean ground pork
- 1 tablespoon of maple syrup (or honey)
- ¾ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of paprika
- ½ teaspoon of ground sage
- 1 tablespoon of olive oil
- salt and black pepper to season
- low calorie spray
Instructions
- Preheat oven to 180c fan, 200c or 400f (gas mark 6)
- Place butternut squash in an oven proof dish, toss with the ghee, sprinkle with 1 teaspoon of paprika and place in the oven and roast for 30 mins
- Remove from oven - add zucchini (courgette), onion, mushrooms, red pepper, mix all together and add back to the oven and cook for a further 15 mins.
- Remove from oven and set aside.
- Place ground pork, maple syrup, salt, pepper, paprika and ground sage in a food processor and pulse a few times until it all comes together.
- Heat a frying pan over a medium high heat, spray with oil, add the sausage mix and fry till browned, breaking up into smaller pieces with a wooden spoon.
- Once cooked, add in all the vegetables and a few big handfuls of spinach. Mix well to combine and till completely heated through, season as needed with salt and black pepper.
- Serve as is or with your choice of eggs. Delish!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 275Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 17mgSodium 604mgCarbohydrates 27gFiber 6gSugar 11gProtein 26g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Paula says
I have made this a few times now and the family love it. I prefer it with sweet potatoes but my kids like the pupumpkin.
This recipe gets better after a night in the fridge!
Francesca says
This is ruddy lovely! And so filling. Makes tons as well! Well done.
Kathy says
I love this and have just made a load again this morning. I use gammon instead of pork mince but it is lovely.
MAIRE kay says
Would I get away with putting veggie sausages in this cut up as I don't eat meat thanks
Shevy (Slimming Eats) says
yes I'm sure those would work. Enjoy!!
Claudia Jones says
How much red pepper, Shevy babes? It’s not listed in the ingredients?
Shevy (Slimming Eats) says
sorry about that Claudia, it's half a red pepper.
Clair shields says
Could I substitute pork for Turkey mince as I dont eat pork?
Shevy (Slimming Eats) says
yep you sure can 🙂
Sian says
Could you freeze it once cooked??
Shevy (Slimming Eats) says
yes I freeze this all the time 🙂
Maria says
Can I omit or use something else instead of Spinach or Kale as I can’t eat those please?
Shevy (Slimming Eats) says
I would add some mixed peppers instead, green, yellow or red.
Diane says
Thank you
This is totally gorgeous and I’ve just finished my first bowl... already looking forward to tomorrow’s dish
Tracey says
Lovely recipe, family wasn’t too keen on the pork mince. So next time will use defrosted Linda McCartney sausages, and cook loads of extra veg on a Sunday and it won’t take much cooking/heating through on a Monday. Win win.