Summer veg hash
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You can’t beat runny yolks. Here, they provide a rich, vibrant sauce for the sautéed veg
Ingredients
Olive Oil
1 tablespoon(s)
New potatoes, raw
350 g, scrubbed and cut into chunks
Courgette
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
Instructions
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.
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