Breakfast Hash
This High Protein Breakfast Hash combines crispy air-fried potatoes, juicy chicken chipolatas and fluffy egg whites for a filling, macro-friendly breakfast that’s perfect for busy mornings, meal prep or a post-workout meal.
Equipment
- Air fryer
- 1 Frying Pan
- Spatula
- Knife
- Chopping Board
Ingredients
- 200 g Maris Piper Potatoes
- 4 Chicken Chipolatas
- 1 Bell Pepper (diced)
- ½ White Onion (diced)
- 150 g Egg Whites
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- Salt
- Pepper
- Low-calorie Cooking Spray
Instructions
- Preheat the air fryer to 200°C (400°F) or the oven to 200°C fan (400°F)
- Spray the diced potatoes with low-calorie cooking spray and season with half the smoked paprika, salt and pepper.
- Air Fryer (Potatoes): Cook the potatoes for 18-20 minutes, shaking the basket halfway through, until golden and crispy.
- Air Fryer (Chipolatas): While the potatoes are cooking, air fry the sliced chicken chipolatas for 10-12 minutes, shaking halfway through, until browned and cooked through.
- Oven: Spread the potatoes on one lined baking tray and the sliced chicken chipolatas on a separate lined baking tray. Roast the potatoes for 30-35 minutes, turning halfway through. Roast the chipolatas for 15-18 minutes, or until fully cooked.
- Spray a frying pan with low-calorie cooking spray and cook the onion and bell pepper over a medium heat for 6-8 minutes until softened.
- Stir in the smoked paprika and garlic granules, then pour in the egg whites. Stir gently until the egg whites are fully cooked.
- Add the cooked potatoes and chicken chipolatas to the frying pan and toss everything together until evenly combined.
- Server and Enjoy!
Notes
RECIPE NOTES:
- Shake the air fryer basket halfway through cooking for crispier potatoes.
- Dice the potatoes evenly so they cook at the same rate.
- Optional toppings include sriracha, sliced spring onions, fresh parsley or reduced sugar ketchup.
Nutrition
Calories: 470kcalCarbohydrates: 55gProtein: 46gFat: 7g