Healthy living

Summer breakfast hash

A colourful dish perfect for brunch on the porch.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4


  • 2 potatoes, unpeeled, cut into 1 cm cubes
  • 1 sweet potato, peeled, cut into 1 cm cubes
  • olive or canola oil spray
  • 1 red onion, peeled and diced
  • 1 clove garlic, crushed
  • 1 medium zucchini, diced
  • 1 red capsicum, seeded and diced
  • 400 g can chickpeas, drained
  • 420 g can no-added salt corn kernels, drained
  • 1 teaspoon smoked paprika
  • freshly ground black pepper, to taste
  • 1/2 cup flat-leaf parsley, stalks removed, leaves roughly chopped
  • 4 poached or boiled eggs, to serve


1. Place the potato and sweet potato into a saucepan. Cover with water and boil for 5-7 minutes or until tender. Drain and set aside.

2. Lightly spray a large non-stick pan with oil and heat on high. Add onion and garlic. Cook onion about 2 minutes or until softened.

3. Add zucchini, capsicum, chickpeas and corn. Cook for 8 minutes until starting to brown, stirring often. Remove vegetable mix from pan and wipe out the pan.

4. Lightly spray with oil. Add potato and sweet potato to the pan. Cook for 5 minutes on medium heat without stirring. Flip and cook on the other slide for a further 5 minutes, till browned.

5. Add vegetable mix to the pan. Add smoked paprika and mix well, cooking for 2 minutes. Season with freshly ground pepper and parsley and toss well. Remove and serve immediately topped with an egg.

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