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Autumn Vegetable Breakfast Hash
Autumn Vegetable Breakfast Hash

Autumn Vegetable Breakfast Hash
A hearty and nutritious breakfast hash featuring seasonal autumn vegetables.
Autumn Vegetable Breakfast Hash

Provides a balanced mix of carbohydrates, proteins, and fats to fuel morning training sessions.

Ingredients:
1
Servings
  • 200
    g
     potato
  • 100
    g
     sweet potato
  • 50
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 50
    g
     spinach
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Vegetable Breakfast Hash
Instructions:
  1. Dice the potato and sweet potato into small cubes.
  2. Chop the red bell pepper and onion.
  3. Heat olive oil in a pan over medium heat.
  4. Add the potatoes and cook for about 5 minutes until they start to soften.
  5. Add the onion, red bell pepper, and minced garlic. Cook for another 5 minutes.
  6. Stir in the spinach and cook until wilted.
  7. Make two wells in the hash and crack an egg into each well.
  8. Cover the pan and cook until the eggs are set to your liking.
  9. Season with salt and black pepper before serving.
Nutrition Per Serving 470 g Per 100g
Energy 452 kcal 96 kcal
Protein 16 g 3.4 g
Fibre 8 g 1.7 g
Salt 2 g 0.4 g
Sugar 6 g 1.3 g
Carbohydrates 55 g 11.7 g
Fat 20 g 4.3 g
  • 200
    g
     potato
  • 100
    g
     sweet potato
  • 50
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 50
    g
     spinach
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the potato and sweet potato into small cubes.

Chop the red bell pepper and onion.

Heat olive oil in a pan over medium heat.

Add the potatoes and cook for about 5 minutes until they start to soften.

Add the onion, red bell pepper, and minced garlic. Cook for another 5 minutes.

Stir in the spinach and cook until wilted.

Make two wells in the hash and crack an egg into each well.

Cover the pan and cook until the eggs are set to your liking.

Season with salt and black pepper before serving.

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