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

Serves 1


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)


-Simmer the broccoli in a small saucepan of boiling water for 2 minutes. Drain and roughly chop.
-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.
-Stir in the spinach and cook for a further 2 minutes, or until just wilted.
-Season the mixture and stir in the chopped ham, broccoli and parsley.
-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.
-Season and serve scattered with the toasted pine nuts, if using.