A wonderfully comforting and hearty vegetarian dish that will see you through the day. It's surprisingly low in calories, too.
Ingredients
- 400g waxy potatoes, cut into small cubes
- 3 tbsp sunflower oil
- Knob of butter
- 2 courgettes, diced
- 3 sweetcorn cobs, kernels removed or 350g frozen sweetcorn
- 1 large red chilli, deseeded and finely chopped
- Bunch spring onions, finely sliced
- 2 garlic cloves, finely sliced
- 4 large free-range eggs
Method
- 1. Bring a pan of salted water to the boil and cook the potatoes for just 5 minutes. Drain well.
- 2. Heat 2 tbsp oil and the butter in a large, deep frying pan over a medium heat. Cook the potatoes for 6 minutes, turning once. Add the courgettes and fry for 3 minutes until golden.
- 3. Add the sweetcorn to the pan and stir in along with the chilli, spring onions and garlic. Season and cook for 5 minutes until cooked through.
- 4. Fry the eggs in the remaining oil in a separate frying pan. Serve on the courgette and potato hash.
Nutritional info
Per serving: 353kcals, 19.1g fat (4.3g saturated), 14.3g protein, 33.9g carbs, 4.2g sugar, 0.3g salt