Sweetcorn, courgette and potato hash with fried egg

Sweetcorn, courgette and potato hash with fried egg
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 20 minutes to cook

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.

Or, if you’re feeding just two people, try this two-potato and parmesan hash recipe.

Nutrition: per serving

Calories
353kcals
Fat
19.1g (4.3g saturated)
Protein
14.3g
Carbohydrates
33.9g (4.2g sugar)
Salt
0.3g
Calories
353kcals
Fat
19.1g (4.3g saturated)
Protein
14.3g
Carbohydrates
33.9g (4.2g sugar)
Salt
0.3g

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.

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