Ham and potato breakfast loaf

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(2 votes)
5 minutes
40 minutes
Difficulty: Easy
Serves: Serves 4-6
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


  • 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.