Photo of Summer veg hash by WW

Summer veg hash

Points® value
Total Time
35 min
15 min
20 min
You can’t beat runny yolks. Here, they provide a rich, vibrant sauce for the sautéed veg


Olive Oil

1 tablespoon(s)

New potatoes, raw

350 g, scrubbed and cut into chunks


1 medium, trimmed and diced

Red onion

1 small, finely diced

Corn on the cob, raw

1 medium, kernels sliced off

Cherry Tomatoes

200 g, halved

Spring Onions

2 medium, finely sliced

Egg, whole, raw

4 medium, raw

Parsley, fresh

10 g, roughly chopped, to serve


  1. Heat the olive oil in a large frying pan over a medium heat. Add the potatoes and lightly season. Leave without stirring for a few minutes until the underside starts to go golden, then stir. Continue to cook this way for about 10 minutes, until lightly golden all over.
  2. Add the courgette, red onion and corn, season and continue to cook for 8-10 minutes until softened and just starting to colour.
  3. Stir in the cherry tomatoes and spring onions and cook for a further 2 minutes or until just softened. Season hash to taste.
  4. Meanwhile, bring a large, wide pan of water to a simmer. Carefully crack the eggs into the pan and poach for 3 minutes, or until the whites are just set and the yolks still soft. Remove with a slotted spoon and transfer to a plate lined with a kitchen towel.
  5. Divide the hash between 4 plates, top each with a poached egg and a sprinkle of parsley, and serve.


You only need a shallow amount of water when poaching, especially if you’re cooking several eggs at a time