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+ +

Breakfast Hash Pie

- + - +

Potatoe

- +

- - - Prep Time: 10 minutes - Cook Time: 30 minutes - Servings: Serves: 6 - - - Source: - - wellnourished.com.au - - + + + Prep Time: 10 minutes + + Cook Time: 30 minutes + + Servings: Serves: 6 + + + + Source: + + + wellnourished.com.au +

- -

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 free-range or organic 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

-            

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 free-range or organic 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
+            

+          

- + +

- -

- - - - -

Directions

-            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.
Thermomix
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
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.

+      
+        
+
+        
+
+        
+          Directions
+          
+            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.

+            Thermomix

+            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

+            
+              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.
+            

+          

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