Breakfast Hash Pie

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

method

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.