Quorn
Quorn Turk'y Roast Leftovers Breakfast Hash
2.8 out of 5, 1 based on 20 ratings
This vegetarian Breakfast Hash made with Quorn Turkey Roast is the perfect morning-after-Thanksgiving breakfast or brunch for the whole family!
272 Cals
Per serving
Serves 4
15 mins
Ingredients
- 1/3 Quorn Turkey Roast Leftovers, cut into 1” cubes
- 1 cup potatoes, peeled and cut into 1” cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 1 red pepper, diced
- Salt and black pepper
- 1 tbsp fresh parsley, chopped
- 1-2 tbsp crispy salad onions
- 4 eggs
- Hot sauce such as Sriracha to serve
Method
- Place the potatoes in a pan, cover with cold water then bring to the boil. Simmer for 8 minutes until slightly softened. Drain well.
- Heat 2 tbsp of the oil in a large skillet over a medium to high heat and fry the onions and peppers for 5-10 minutes until softened. Add the potatoes and continue to fry until golden brown. Add the Quorn Turkey Roast Leftovers and heat for 1-2 minutes until warmed through. Season with salt and black pepper. Keep warm.
- Fry the eggs in the remaining oil.
- Divide the hash between 4 serving plates, garnish with the parsley and onions and top each with a fried egg and serve with a splash of hot sauce.
- Poached eggs can be used for a lighter brunch if desired.
