POST-PLUNGE PROTEIN BREAKFAST HASH

GF. High protein.

Golden, crispy potatoes, chicken sausage, runny eggs and a smoky paprika yoghurt drizzle: exactly the sort of warm, salty breakfast that hits after an early ocean swim, a big training session or a morning when you need something more substantial than coffee.

Why you’ll love it: It is comforting enough to feel like a proper weekend breakfast, but gives you around 35 g of protein per serve, plus slow-release carbs to help you actually feel steady and satisfied afterwards.

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 4

Ingredients:

For the hash:

-  700 g baby potatoes, halved or quartered
-  1 1/2 tbsp olive oil
-  1 tsp smoked paprika
-  1/2 tsp garlic powder
-  Sea salt and black pepper
-  400 g gluten-free chicken sausages, sliced into chunky coins
-  2 large handfuls baby spinach
-  8 eggs
-  2 spring onions/scallions, finely sliced
-  1/2 lemon, cut into wedges

For the smoky paprika yoghurt drizzle:

-  1 cup (250 g) plain Greek yoghurt
-  1 tbsp lemon juice
-  1/2 tsp smoked paprika
-  1/4 tsp garlic powder
-  Pinch of sea salt
-  1–2 tbsp water, to loosen

Method:

1. Heat the oven to 220°C/425°F. Toss the potatoes with olive oil, smoked paprika, garlic powder, sea salt and pepper. Spread across a lined tray and roast for 25 minutes, turning once, until golden and crisp around the edges.
2. Add the sliced chicken sausages to the tray, toss everything together and return to the oven for another 8–10 minutes, until the sausages are cooked through and the potatoes are properly crispy.
3. Stir together the yoghurt, lemon juice, smoked paprika, garlic powder and salt. Add enough water to make it thick but drizzle-able.
4. Make eight little spaces in the potato-and-sausage mixture, crack in the eggs, then pop the tray back into the oven for 6–8 minutes, or until the whites are set and the yolks are still your preferred level of jammy.
5. Scatter over the spinach and spring onion, then return the tray to the oven for one minute, just long enough for the spinach to soften. Finish with lemon wedges and a very generous drizzle of the smoky yoghurt.

Extra notes:

• No chicken sausages? Use 400 g cooked shredded chicken, turkey mince or leftover roast chicken instead.
• For an extra post-training hit, serve with fruit on the side.