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CHICKEN HASH WITH EGGS

A nutritious and satisfying breakfast made with the leftovers from a roast chicken dinner. Perfect for cheering up a dreary Monday morning.



If you’ve followed me on Instagram for a while you’ll know I always favour a savoury breakfast over a sweet one, and I always aim to get a good portion of protein, vegetables and healthy fats in too.


The problem however, is that the traditional “breakfast meats” tend to be quite salty - sausages, bacon, smoked salmon etc. As I'm sure you'll know, salt and salty foods are not recommended for babies under one. These are the NHS' recommended daily allowances of salt for children:

  • Up to 12 months – less than 1g of salt a day (less than 0.4g sodium)

  • 1 to 3 years – 2g of salt a day (0.8g sodium)

  • 4 to 6 years – 3g of salt a day (1.2g sodium)

Most sausages contain somewhere between 0.5-1.5g of salt per sausage so giving your little one just one sausage for breakfast could be equivalent to their entire RDA of salt!


So I felt it was time to move away from the usual “breakfast meats” and try something a little more nutritious.



Introducing... Chicken Hash with Eggs!



The really great thing about this dish is that it’s absolutely packed with protein, veg & healthy fats, without a fraction of the salt that normally comes in breakfast meats, because we’re using chicken instead of something like bacon or sausage.


This breakfast is largely made with leftovers from a roast chicken dinner, so it's great one to have on a Monday morning to use up your leftovers from Sunday. I usually make a little extra mash & cabbage to use for this dish the next day.


 



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