A delicious breakfast or brunch dish perfect for the weekend. This Broccoli & Potato Hash is packed full of vegetables and topped with a fried egg. 

Broccoli for breakfast?!

I can imagine this is the reaction a few of you may have when you see this Broccoli & Potato Hash. People all over the world eat lots of different vegetables for breakfast so why not broccoli? I love broccoli, specifically Tenderstem broccoli. I always have some in the fridge and eat it numerous times each week. One of my favourite ways to eat it is my Roasted Parmesan Tenderstem Broccoli. 

But one meal I hadn’t eaten it for was breakfast. I used my Chorizo & Cavolo Nero Hash recipe for inspiration and came up with this lighter, vegetarian recipe. This Broccoli & Potato Hash is more suited to breakfast and brunch in my opinion because I haven’t added garlic. 

Perfect for weekend brunch

I know a lot of people eat differently at the weekend from during the week. If you’re having a relaxing weekend and having a lie in, brunch may be you go-to meal. This Broccoli & Potato Hash is perfect for this. It is simple to make so you can continue the relaxed and half asleep feel while making this! 

I have suggested cutting the vegetables into quite a small dice as this speeds up the cooking time. You can absolutely cut them into larger pieces and just allow for a slightly longer cook time. I realise when you’re having a lazy weekend, you might not feel like dicing vegetables. 

Broccoli & Potato Hash makes great leftovers 

You could easily make a larger portion of this on a Sunday and keep it in the fridge ready to reheat on Monday morning. You could reheat it in the microwave if you’re tight for time, or in a pan to ensure you don’t loose the crispness of the potatoes. Then just top with a fresh fried egg and you have a delicious breakfast for a Monday morning that took minutes to assemble. Who wouldn’t want to start the working week with this Broccoli & Potato Hash?!

5 from 4 votes

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Broccoli & Potato Hash

A delicious breakfast or brunch dish perfect for the weekend. This Broccoli & Potato Hash is packed full of vegetables and topped with a fried egg. 

Course Breakfast, Brunch

Cuisine British

Keyword Potato, Breakfast Burrito, Broccoli

Prep Time 15 minutes

Cook Time 15 minutes

Servings 2

Calories 284 kcal

Ingredients

• 400 g potatoes (waxy)
• 1 pepper
• ½ tbsp sunflower oil
• 170 g tenderstem broccoli
• ½ tsp sea salt

For the fried eggs

• 1 tbsp sunflower oil
• 2 eggs

Instructions

1. Cut the potatoes into roughly a 1cm dice. Put them in a pan of boiling water for 7-10 minutes until they are cooked through

2. While the potatoes are boiling, cut the pepper into roughly the same size pieces. Separate the stems of the broccoli from the florets and cut the stems into similar size pieces as the other vegetables

3. Add the oil to a pan over a medium high heat and add the peppers and the broccoli stalks. Cook for 3-4 minutes stirring occasionally

   

4. When the potatoes are cooked, drain them and add them to the peppers and broccoli stalks. Cook for 2-3 minutes before adding the broccoli florets

   

5. Add the broccoli florets and the salt. Turn the heat to medium and allow to cook for 5 minutes or until the broccoli is tender

   

6. In a separate pan on a high heat, add the oil and crack in the eggs. Fry until they are to your liking

7. Serve the hash with a fried egg on top

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts

Broccoli & Potato Hash

Amount Per Serving

Calories 284 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Cholesterol 164mg55%

Sodium 666mg29%

Potassium 991mg28%

Carbohydrates 28g9%

Fiber 6g25%

Sugar 2g2%

Protein 11g22%

Vitamin A 458IU9%

Vitamin C 71mg86%

Calcium 91mg9%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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