Makeover your fry-up with this low-fat, low-calorie ham hash brown and healthier 'fried' eggs - a great brunch or weeknight dinner
- 600g potato, diced
- 1 Cal cooking spray, for frying
- 2 leeks, trimmed, washed and sliced
- 175g lean ham, weighed after trimming and discarding any fat, chopped
- 2 tbsp wholegrain mustard
- 5 eggs
- 2 x 415g cans reduced sugar & salt baked beans
MethodAdd the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
- 200g broad beans, fresh and podded, or frozen
- 750g salad or new potato (I used Charlotte)
- 1 red onion, very thinly sliced
- 2 tbsp white wine vinegar
- ½ tsp sugar
- 150ml pot soured cream
- bunch chives, snipped
- ½ tsp Dijon mustard
- Heat a pan of salted water; once boiling, add the broad beans. Bring the pan back to the boil for 2 mins, then lift the beans out with a slotted spoon into a bowl of cold water. Tip the potatoes into the pan, then boil for 15-20 mins or until tender. Drain and leave to cool. While the potatoes are cooking, put the onion into a shallow bowl, splash with the vinegar and scatter over the sugar, then leave to soak. Pop the beans out of their jackets.
- For the dressing, mix the soured cream, chives, mustard, 1 tbsp water and plenty of seasoning, measure 2 tsp of the vinegary juices from the onion, then stir to combine. Taste and add more of the vinegar if you like, then discard the rest. Peel the skins off the potatoes if you like, then cut them in half or into quarters and toss with the dressing and onions.
- 1tablespoon extra-virgin Olive Oil
- 1 small onion, thinly sliced
- 1pound sweet potatoes,(about 2 medium), peeled and coarsely grated
- 1/4 teaspoon salt
- 1/3 cup finely diced Black Forest Ham,(2 ounces)
- 1teaspoon chopped fresh thyme
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes.
- Reduce heat to medium and add sweet potatoes and salt. Cook, stirring often, until the potatoes are tender, 4 to 5 minutes. Stir in ham and thyme; cook, stirring, until the ham is heated through, about 1 minute more.
- 2tablespoons extra virgin Olive Oil
- 2 small onions, finely chopped
- 1/4 teaspoon dried rosemary
- 2 medium potatoes, peeled and cut into small cubes
- 1/3 cup water
- 1cup chopped rotisserie Chicken Pieces
- 1tablespoon unsalted butter
- 4 Eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- In a large skillet, heat 1 tablespoon oil over medium-high heat.
- Saute the onions until soft, about 5 minutes.
- Add the rosemary and cook 1 minute more.
- Add the potatoes and 1/3 cup water; reduce the heat to low and cook, covered, until tender, about 10 minutes.
- Add the remaining 1 tablespoon oil, the chicken, and 1/4 teaspoon each of the salt and pepper to the skillet.
- Cook, turning only occasionally to allow the hash to brown nicely, until very dark golden all over, about 10 minutes. Transfer to a plate.
- Heat the butter in the skillet.
- Crack the eggs into the pan and season with the remaining salt and pepper.
- Use a spatula to gently shape and lift the edges of the egg.
- Cook until the edges are brown and the egg centers softly set, about 5 minutes. Serve over the hash.