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Sweetcorn, courgette and potato hash with fried egg
- Published: 31 Aug 09
- Updated: 18 Mar 24
A wonderfully comforting and hearty vegetarian brunch that will see you through the day. Of course, the recipe would work well for lunch or dinner, too.
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Or, if you’re feeding just two people, try this two-potato and parmesan hash recipe.
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
- Bring a pan of salted water to the boil and cook the potatoes for just 5 minutes. Drain well.
- 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.
- 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.
- Fry the eggs in the remaining oil in a separate frying pan. Serve on the courgette and potato hash.
- Recipe from September 2009 Issue
Nutrition
- Calories
- 353kcals
- Fat
- 19.1g (4.3g saturated)
- Protein
- 14.3g
- Carbohydrates
- 33.9g (4.2g sugar)
- Salt
- 0.3g
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