Leftovers Breakfast Hash
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Crispy bacon, sausage meatballs and crispy potatoes are all good reasons to cook this hash; using up all your leftover Easter veggies is an even better one.
Ingredients
- 100 grams smoked bacon lardons
- 1 white onion, diced
- 2 cloves garlic, sliced
- 2 pork sausages
- 400 grams leftover cooked potatoes
- 250 grams leftover cooked vegetables
- 1 tablespoon Hellmann's Real Mayonnaise
- 4 medium eggs
- feta cheese
- salt
- pepper
Nutritional information
Amount per serving
Energy (kcal)
424kcal
Energy (kJ)
1774kJ
Protein (g)
26.4g
Carbohydrate incl. fibre (g)
18.8g
Carbohydrate excl. fibre (g)
16.7g
Sugar (g)
3.9g
Fibre (g)
2.1g
Fat (g)
26.8g
Saturated fat (g)
12.8g
Unsaturated fat (g)
11.9g
Monounsaturated fat (g)
9.1g
Polyunsaturated fat (g)
2.8g
Trans fat (g)
0.1g
Cholesterol (mg)
297mg
Sodium (mg)
1121mg
Salt (g)
2.80g
Vitamin A (IU)
552IU
Vitamin C (mg)
17.2mg
Calcium (mg)
301mg
Iron (mg)
2.55mg
Potassium (mg)
637mg
Method
- 1 Preheat oven to 180c. Set a skillet or oven-safe frying pan to medium heat and add the lardons, onions and garlic. Cook until soft. Pull the meat out of sausage skins into balls and add to the pan. Cook until browned.
- 2 Place the potatoes in a large bowl and light crush with a potato masher. Add the leftover vegetables and the Hellmann’s Real Mayonnaise and mix well. Add the mixture to the skillet and stir through the onions, bacon and sausage and spread evenly across the pan. Cook on medium for 5 minutes.
- 3 Using a ladle, make 4 wells and crack the eggs in. Place the skillet in the oven and cook for 20 minutes until the egg whites are set. Garnish the hash with crumbled feta, parsley and black pepper.