Ham and potato breakfast loaf
| Ingredients |
|---|
| 1 tbsp fresh parsley, finely chopped |
| 10 eggs |
| 150g leftover ham, cubed |
| Handful of leftover vegetables |
| 1 onion, sliced |
| Salt and black pepper |
| 1 tbsp olive oil |
| 2 leftover roast potatoes, cubed |
directions
- Heat the olive oil in a pan over a medium heat. Add the potatoes, season with salt and pepper, and cook for 5-6 minutes.
- Add the onion and leftover vegetables and 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 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.
