This Breakfast Hash Pie came about when my son was wanting me to make hash browns and I couldn’t be bothered frying them individually. So, I came up with this ‘lazy’ version of a brekkie hash.
We also have many mornings we have less than 20 minutes to eat and get out the door. So make ahead brekkie’s are an essential part of my ‘eating well’ routine. The best thing about my Breakfast Hash Pie, is I can make it the night before, portion and re-heat for the mornings when we are short on time.
Why everyone needs a proper brekkie
In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.
Those patients that took my advice and changed their ways reported at follow-up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.
In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. If you’re after more make ahead breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian) and to bump up the veggies too.
Breakfast Hash Pie
- 3 potato/s (large) or sweet potatoes, peeled and grated
- 1 tbsp butter or olive oil -for greasing dish
- 1 red onion/s (small) finely diced
- 10 free-range or organic egg/s
- 1 tsp sea salt
- Ground black pepper -to taste
- 4 rasher/s bacon -short cut
- 30 g baby spinach -approx. (1 cup) or English spinach
- 125 g mature cheddar cheese (1 cup) grated
- Preheat your oven to 180ºC /350ºF (fan-forced).
- Grate the potato and wring it in a clean cloth to remove the moisture.
- Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.
- In a jug or blender beat the eggs and seasoning.
- Pour over the potato onion mix to cover.
- Place the bacon on top, followed by the baby spinach and cheese.
- Bake in the oven for 30 minutes or until the egg is set.
- Slice and serve.
- Preheat your oven to 180ºC /350ºF.
- Grease your baking dish.
- Grate the cheese, 20 seconds, speed 6. Set aside.
- Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this).
- Chop the onion, 3 seconds, speed 6.
- Add the potato and onion to the baking dish and toss to mix.
- Blend the eggs and seasoning 20 second, speed 4.
- Assemble from point 5 in the regular method.
- Serve with a leafy green salad and a nice tomato chutney.
- Re-heat in a low oven until just hot.
- Store leftovers in an airtight container in the fridge. Can also be frozen.