A hearty one-pan dish, this is my go-to Saturday brunch, which I usually squeeze in after the dog walk and before the kids’ swimming lessons to keep us fuelled for a busy day! It has the filling power of a full cooked breakfast, but the ease of everything being cooked in one pan. This is great on its own, but sometimes I like to serve it with baked beans on the side.
Calories per serving: 360
low-calorie cooking spray
1 medium white potato (about 200g / 7oz), peeled and chopped into smallish cubes
1 red onion, finely chopped
2 smoked back bacon
rashers, fat removed, finely chopped
1 medium sweet potato (about 200g / 7oz), peeled
and chopped into smallish cubes
1/2 red pepper, deseeded and chopped intro smallish cubes
salt and pepper
sauce of your choice (brown sauce or chilli sauce work perfectly), to serve
1. Spray a sauté pan with low-calorie cooking spray, place over a high heat and tip in the white potato. Stir-fry for 5 minutes, until it is starting to lightly brown on the outside.
2. Add in the onion and bacon, reduce the heat slightly and stir-fry for 5 more minutes.
3. Add the sweet potato and pepper to the pan, spray the top with a little more cooking spray and cook over a medium heat for 20 minutes, stirring regularly.
4. Push aside the vegetables with a wooden spoon to create 2 small hollows in the hash. Crack the eggs into these.
5. Season everything with salt and pepper, place a lid on the pan and allow the eggs to fry for 4 minutes: you want the whites to be cooked through on the top and the yolks to still be runny.
6. Serve immediately with your favourite sauce.
NOTE Make this vegetarian by leaving out the bacon and add in any other breakfast favourites you fancy, such as mushrooms and tomatoes. Torn-up mozzarella also works well in this – just add it at the same time as the eggs.
This recipe is from The Slimming Foodie: Everyday meals made healthy, hearty and delicious – 100+ recipes under 600 calories by Pip Payne.