Bacon & Sausage Hash Breakfast Pockets
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 100grams pancetta slices or streaky bacon rashers, halved width ways
- 250grams pork sausages, cut into pieces
- 750grams baby potatoes, cut into small chunks
- 100grams baby spinach leaves
- 2tablespoons chives, chopped
- 1 Old El Paso tortilla pockets
- 4tablespoons sour cream
- 4tablespoons Old El Paso thick 'n chunky salsa
Nutrition per serving
1900kJ / 452Cal
1900 Kilojoules or 452 Calories
22% of daily energy intake*
Protein
21.4grams
Fat
30.5grams
Carbs
30.5grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This filling breakfast hash will give you masses of energy all morning and keep you going until lunch.
Method
Step 1 of 3
Heat the oil in a large fry pan over a medium heat and cook the pancetta for 3-4 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper. Add the sausages and potatoes to the pan and cook in the oil for 15-20 minutes, stirring occasionally, until golden and tender. Return the pancetta to the pan with the spinach and continue to cook for 2-3 minutes until the spinach has just wilted. Stir in the chives. Season to taste.
Step 2 of 3
Heat the pockets to pack instructions.
Step 3 of 3
Serve warmed pockets with the hash, sour cream and salsa in separate bowls and let everyone fill their own pockets their own way.
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