Breakfast Hash Pie
Servings: 4
This breakfast hash pie is a hearty and filling meal that combines grated potato, eggs, bacon, and spinach into a delicious and savoury bake. It’s perfect for a family breakfast or brunch, and with minimal prep, it’s a great option for busy mornings. Plus, it can be made ahead and easily reheated for an even quicker meal.
Ingredients
- 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 egg/s
- ½ tsp sea salt - or to taste
- 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
Serve
- Salad (to serve)
Instructions
- Preheat your oven to 200ºC /390ºF (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 30-40 minutes or until the egg is set.
- Slice and serve.
Thermomix method
- Preheat your oven to 200ºC /390ºF (fan-forced).
- 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
- Serve with a leafy green salad and a nice tomato chutney.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store leftovers in an airtight container in the fridge. Can also be frozen.