Christmas Hash
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Prep Time
5 MINS
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Cook Time
25 MINS
- KCals 306
- Carbs 20G
4 Servings
Ingredients
- 200 g roast potatoes cut into chunks
- 67 g cooked carrot cut into chunks
- 60 g cooked Brussels sprouts cut into quarters
- 1 leek trimmed and sliced
- 1 clove garlic peeled and crushed
- 2 bacon medallions cut into strips
- 2 reduced fat pork sausages cut into chunks
- 40 g dried cranberries chopped
- 5 g fresh rosemary finely chopped
- 3 g fresh sage leaves finely chopped
- 4 medium eggs
- low calorie cooking spray
Instructions
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Pre-heat the oven to 180°C. Spray a frying pan with low calorie cooking spray, add the leeks and garlic and fry for 3 minutes. Add the bacon and sausage and continue to fry for a further 4 minutes.
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To an ovenproof dish add the sprouts, carrot, potatoes and cranberries. Once cooked, add the contents of the frying pan to the vegetables along with the rosemary and sage.
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Give the dish a good stir to fully incorporate all the ingredients. Pop into the oven for 15 minutes until golden brown and crispy round the edges.
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When nearly cooked, spray a frying pan with low calorie cooking spray and set on medium heat. Cook your eggs to your liking and serve alongside the vegetable hash.