Make Joe Wicks' McLeanie Breakfast Hash

Is Joe Wicks' McLeanie Breakfast Hash a bit of you? Make it this morning with this recipe from his new book, The Fat Loss Plan.

  • Total time

  • Prep time

  • Amount

  • Ingredients
    • 30g midget trees (tenderstem broccoli) thinly sliced
    • 1/2 tbsp coconut oil
    • 1 large potato peeled cooked and roughly chopped (about 200g)
    • 1 clove garlic crushed
    • 4 spring onions finely sliced
    • 1/4 courgette coarsely grated
    • large handful of baby spinach
    • leaves
    • chopped salt and pepper
    • 3-4 thick slices of lean deli-style ham
    • roughly chopped (about 180g)
    • 2 tbsp parsley finely chopped
    • 2 medium eggs
    • 1 tbsp toasted pine nuts to scatter (optional)
  1. Simmer the broccoli in a small saucepan of boiling water for 2 minutes. Drain and roughly chop.
  2. Melt the oil in a wide non-stick frying pan and add the potato, garlic, spring onions and courgette. Stir and cook for 5-6 minutes over a high heat.
  3. Stir in the spinach and cook for a further 2 minutes, or until just wilted.
  4. Season the mixture and stir in the chopped ham, broccoli and parsley.
  5. Make two dips in the hash and crack an egg into each one. Put a lid on the pan and cook until the egg is just set or cooked to your liking.
  6. Season and serve scattered with the toasted pine nuts, if using.

The Fat Loss Plan

by Joe Wicks

Joe Wicks is back with another instalment of 100 brand-new delicious recipes and five speedy, effective HIIT workouts. The Fat-Loss Plan can motivate everyone on their way to achieving a fit, lean and healthy body.

Inside the book is a combination of reduced-carb, post-workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Every recipe is filling and fuels you with energy for your day and your workout – including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week.