My favorite kind of meal to wake up to in the morning – Breakfast Hash
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:
Click here to see this Lodge Cast Iron Skillet on amazon
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.
Extra Easy - 1 syn per serving
Green/Vegetarian - 1 syn per serving (omit pork)
Original/SP - 1 syn per serving
WW Smart Points - 3
- 650g butternut squash, peeled and cubed (or if you prefer Sweet Potato can be used)
- 1 red onion, finely chopped
- 200g zucchini (yellow or green), sliced into quarters lengthways and chopped
- 200g of mushrooms, chopped
- ½ red pepper, diced
- 1 tsp paprika
- 4 big handfuls of spinach
- 455g (1lb) of extra lean ground pork
- 1 tsp of salt
- ½ tsp of black pepper
- ½ tsp of paprika
- ½ tsp of ground sage
- 1 tablespoon of ghee, or other oil of choice - 6 syns
- salt and black pepper to season
- spray oil
- Preheat oven to 200c or 400f (gas mark 6)
- Place butternut squash in an oven proof dish, toss with the ghee, sprinkle with 1 tsp 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, 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.
- If using an actifry, you can add the butternut squash first with the ghee and paprika, cooking for 30 mins and then add in the rest of the veg for 15 mins and then do the other steps after that in a frying pan.
- Serve as is or with your choice of eggs. Delish!!
Note: Omit the ghee and use spray oil to keep this syn free
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Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutritional information is an estimate and is to be used for informational purposes only
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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!
This is ruddy lovely! And so filling. Makes tons as well! Well done.
I love this and have just made a load again this morning. I use gammon instead of pork mince but it is lovely.
Would I get away with putting veggie sausages in this cut up as I don’t eat meat thanks
yes I’m sure those would work. Enjoy!!
How much red pepper, Shevy babes? It’s not listed in the ingredients?
sorry about that Claudia, it’s half a red pepper.
Could I substitute pork for Turkey mince as I dont eat pork?
yep you sure can 🙂
Could you freeze it once cooked??
yes I freeze this all the time 🙂
Can I omit or use something else instead of Spinach or Kale as I can’t eat those please?
I would add some mixed peppers instead, green, yellow or red.
Thank you
This is totally gorgeous and I’ve just finished my first bowl… already looking forward to tomorrow’s dish