Vegetarian Hash with Quorn Pieces & Pepperoni

Name: Vegetarian Hash with Quorn Pieces & Pepperoni
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack frozen Quorn Pieces; 12 Quorn Pepperoni Slices; 400g sweet potato, peeled and diced; A drizzle of olive oil; 1 red onion, sliced; 2 cloves garlic, crushed; 75g drained canned chickpeas; 50g tomato puree; 1 tbsp smoked paprika; 400ml vegetable stock; 4 eggs; Flat leaf parsley, to garnish

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Vegetarian Hash with Quorn Pieces and Pepperoni served in a frying pan with mint leaves.

This is the perfect brunch dish. Smokey tomato flavours paired perfectly with the eggs making this a one pan breakfast favourite. All varieties of potato work in this recipe and try swapping the Quorn Pepperoni Slices for Quorn Smoky Ham Free Slices for a change.

Vegan and Vegetarian Breakfast And Brunch Ideas Vegetarian Egg Recipes Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian Meal Prep Ideas

Serves 4

30 mins

A Little Effort

337 cals
(Per serving)

12.3g of fat

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

1 pack frozen Quorn Pieces
12 Quorn Pepperoni Slices
400g sweet potato, peeled and diced
A drizzle of olive oil
1 red onion, sliced
2 cloves garlic, crushed
75g drained canned chickpeas
50g tomato puree
1 tbsp smoked paprika
400ml vegetable stock
4 eggs
Flat leaf parsley, to garnish

Method

Place the diced sweet potato into a pan of cold water. Bring to the boil. Boil for 5 minutes, drain and set to one side.
Heat a drizzle of olive oil in a frying pan over a medium heat. Add the sliced red onion and frozen Quorn Pieces. Sauté for 10 minutes.
Add the garlic, chickpeas, tomato puree and smoked paprika. Cook for one minute.
Add the cooked sweet potato, vegetable stock and Quorn Pepperoni Slices. Bring to the boil then reduce to a simmer for 7 minutes.
Make 4 wells in the hash and crack an egg into each well. Cover the pan with a lid and cook for a further 3 minutes or until the eggs are cooked.
Garnish with flat leaf parsley and black pepper.

Meal Prep Tip: Prep this recipe to stage 4. Re-heat, ensuring piping hot and add the eggs from step 5 to serve. Garnish and enjoy!