Recipes
Peach-and-Raspberry-Eton-Mess

Slow cooker tomato and olive breakfast hash

Slow cooker tomato and olive breakfast hash

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This is the perfect make-ahead breakfast. Simply throw it all in the slow cooker the night before and it’s ready to go in the morning! It’s also a great breakfast for kids to help with as they can do the grating and layering and there’s no hot stoves to contend with!

  • Recipe by Christie Connelly
  • Serves 4 to 6
  • Prep Time 15 minutes
  • Cooking Time 1.5 hours (slow cooker)
Ingredients
  • 500g potatoes (3 medium), scrubbed and grated (no need to peel)
  • 1 cup grated cheddar cheese
  • 250g tomatoes (2 medium), thinly sliced
  • 2 spring onions, thinly sliced
  • ¼ cup mixed olives, pitted
  • 4 large eggs
  • 125ml (1/2 cup) Vitasoy Soy Milky Lite
  • ½ teaspoon sweet Hungarian paprika

Can substitute with Vitasoy Original or Vitasoy Calci Plus (but if you use these, it will not be gluten free)

 

Instructions
  1. Layer half of the grated potatoes into the pot of a slow cooker. Top with half the grated cheese, half the sliced tomatoes, half the olives and half the spring onions. Season with salt and pepper.
  2. Layer with the rest of the grated potatoes, then tomatoes, olives, onions and finishing with the cheese as the last layer.
  3. In a bowl, whisk together the eggs, Vitasoy Soy Milky Lite and paprika. Season with salt and pepper and pour over the potato mixture. Shake the pot a little to make sure the egg distributes evenly. Cook on high for
    1.5 hours.

  4. Divide into portions slicing with a spatula inside the slow cooker and lift out. Serve hot or warm with salad leaves or toast.