Breakfast Leftover Roast Potato Hash
 | Cooking Time 30 minutes |
 | Serves 4 |
INGREDIENTS
- 2 cups baby spinach leaves
- 1 Tbsp balsamic vinegar / extra to finish
- 2 Tbsp olive oil / extra to finish
- Half tsp sea salt / extra to finish
- 4 leftover roast potatoes, cubed
- 4 rashers bacon, roughly chopped
- 6 vine ripened cherry tomatoes, halved
- 4 spring onions, sliced
- 4 eggs
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
Toss the toast and enjoy a leftover spud as your breakfast carbohydrate. This recipe for Breakfast Potato Hash can be played with depending on what other leftover ingredients you have in the fridge. This breakfast makes a great alternative if you are avoiding gluten and is a great hit of nutrients, protein and carbs. Fuel for the rest of your day!
- Preheat oven 200°C
- Cover the bottom of a 27cm skillet with the spinach
- Drizzle with oil, balsamic and season.
- Top with potatoes, bacon and cherry tomatoes.
- Drizzle with extra olive oil and season.
- Bake in the oven for 10 mins.
- Remove from the oven and crack in eggs and top with spring onions.
- Return to the oven for 8 mins or until eggs are cooked to your liking.
- Remove from the oven and finish with balsamic, olive oil and sea salt to your liking.
TIP: Use what you have to hand to create a crispy pan full of potato and egg breakfast joy. Some suggestions for alternative additions to the ones in this recipe would be broccoli, red capsicum, chorizo, salami, cabbage, parmesan, feta and herbs.
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