Ham and potato breakfast loaf

  • Print

  • Share On...

  • Add Ingredients (0)

(5 votes)

Per Serving 246kcals, 12.6g fat (3.8g saturated), 16.1g carbs, 3.2g sugars, 17.4g protein, 2.7g fibre, 0.523g sodium

10 minutes
45 minutes
Difficulty: Easy
Serves: Serves 4-6
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


  1. 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.
  2. 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.
  3. Add the onion and red pepper cook for 6-8 minutes. Add the ham and cook for another two minutes.
  4. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a standard 1kg loaf tin with parchment paper.
  5. Whisk the eggs, cheese and parsley together in a bowl. Season with salt and pepper.
  6. Transfer the potato mixture to the loaf tin.
  7. Pour the eggs over the top of the potato mixture. Bake for 20-25 minutes until golden brown on top.
  8. Allow to rest for 4-5 minutes, then slice and serve.