Mediterranean Lentil Breakfast Hash

Name: Mediterranean Lentil Breakfast Hash
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500 g baby potatoes, diced; 2 tbsp olive oil; 1 red onion, diced; 1 red pepper, diced; 400 g tin brown lentils, drained; 1 tsp smoked paprika; 1 tsp oregano; 4 eggs; 100 g cherry tomatoes; Handful parsley

Crisp potatoes, lentils and peppers topped with softly cooked eggs.

Vegetarian Gluten-free (0 ratings)

Prep12 min

Cook22 min

Total34 min

Serves4

DifficultyEasy

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Crisp potatoes, lentils and peppers topped with softly cooked eggs. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Microwave potatoes with a splash of water for 6 minutes; drain.
Fry potatoes in oil until crisp, about 8 minutes.
Add onion and pepper for 5 minutes, then lentils, paprika and oregano.
Fold in tomatoes, make four wells and crack in eggs.
Cover and cook until whites set; add parsley.

💡 VeggieTip notes

Use leftover roasted potatoes to make this in 15 minutes.
For vegan hash, replace eggs with crumbled tofu.

Nutrition (per serving, approx.)

391kcal

20g protein

47g carbs

15g fat

12g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: breakfast hash lentils eggs potato

Mediterranean Lentil Breakfast Hash

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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