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Autumn Breakfast Hash with Poached Eggs
Autumn Breakfast Hash with Poached Eggs

Autumn Breakfast Hash with Poached Eggs
A hearty breakfast hash featuring seasonal vegetables and poached eggs.
Autumn Breakfast Hash with Poached Eggs
Ingredients:
1
Servings
  • 300
    g
     potato
  • 200
    g
     sweet potato
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 2
    item
     egg
  • 100
    g
     spinach
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Breakfast Hash with Poached Eggs
Instructions:
  1. Dice the potato and sweet potato into small cubes.
  2. Chop the red bell pepper and onion.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the onion and garlic, sauté until translucent.
  5. Add the potatoes and sweet potatoes, cook until tender.
  6. Stir in the red bell pepper and spinach, cook until spinach wilts.
  7. Season with salt and black pepper.
  8. In a separate pot, bring water to a simmer and poach the eggs.
  9. Serve the hash topped with poached eggs.
Nutrition Per Serving 900 g Per 100g
Energy 1100 kcal 122 kcal
Protein 30 g 3.3 g
Fibre 15 g 1.7 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 150 g 16.7 g
Fat 50 g 5.6 g
  • 300
    g
     potato
  • 200
    g
     sweet potato
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 2
    item
     egg
  • 100
    g
     spinach
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Dice the potato and sweet potato into small cubes.

Chop the red bell pepper and onion.

Heat olive oil in a large skillet over medium heat.

Add the onion and garlic, sauté until translucent.

Add the potatoes and sweet potatoes, cook until tender.

Stir in the red bell pepper and spinach, cook until spinach wilts.

Season with salt and black pepper.

In a separate pot, bring water to a simmer and poach the eggs.

Serve the hash topped with poached eggs.

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