Ham and potato breakfast loaf
Per Serving 246kcals, 12.6g fat (3.8g saturated), 16.1g carbs, 3.2g sugars, 17.4g protein, 2.7g fibre, 0.523g sodium
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Prep: Cook: |
10 minutes 45 minutes |
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| Difficulty: | Easy | |
| Serves: | Serves 4-6 |
| Ingredients |
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| 2 potatoes (or leftover roast potatoes) |
| 1 tbsp olive oil |
| Salt and black pepper |
| 1 onion, sliced |
| 1 red pepper, deseeded and chopped |
| 150g leftover ham, cubed |
| 10 eggs |
| 60g Cheddar, grated |
| 1 tbsp fresh parsley, finely chopped |
directions
- Pierce the potatoes a few times with a fork, then microwave on high for 4-5 minutes, turning halfway through. Allow to cool enough to handle, then cut them into small cubes. Or, simply cube leftover roast potatoes if you have them.
- Heat the olive oil in a pan over a medium heat. Add the potatoes, season with salt and pepper, and cook for 8-10 minutes.
- Add the onion and red pepper cook for 6-8 minutes. Add the ham and cook for another two minutes.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a standard 1kg loaf tin with parchment paper.
- Whisk the eggs, cheese and parsley together in a bowl. Season with salt and pepper.
- Transfer the potato mixture to the loaf tin.
- Pour the eggs over the top of the potato mixture. Bake for 20-25 minutes until golden brown on top.
- Allow to rest for 4-5 minutes, then slice and serve.
