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Sweetcorn, courgette and potato hash with fried egg recipe

  • 4servings
  • 30minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, H, D, E
MineralsFluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g waxy potatoes, cut into small cubes

  2. 3 tbsp sunflower oil

  3. Knob of butter

  4. 2 courgettes, diced

  5. 3 sweetcorn cobs, kernels removed or 350g frozen sweetcorn

  6. 1 large red chilli, deseeded and finely chopped

  7. Bunch spring onions, finely sliced

  8. 2 garlic cloves, finely sliced

  9. 4 large free-range eggs

Instructions Jump to Ingredients ↑

  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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