Image of Sweetcorn hash with a soft-boiled egg

Serves

2 People

Cooking Time

30 minutes

Season

Autumn
Summer

Dietary

Vegetarian

By Riverford Organics


Ingredients:

  • 400g salad potatoes, chopped into 2-3 cm chunks
  • 1 Romano pepper, deseeded and diced
  • 1 onion finely sliced
  • 2 sweetcorn cobs, husks removed, kernels cut off
  • 2 garlic cloves, finely chopped
  • 15g coriander, chopped, stalks and all
  • 2 eggs
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • ½ tbsp light brown sugar
  • 1 tbsp cider vinegar
  • 200g spinach
  •  ¼ tsp chilli flakes - add to taste
  • 1 lime

Method:

Boil the potatoes in salted water for 6 mins. Drain when done. Heat 2 tbsp of oil in a large frying pan. Fry the potatoes, pepper and onion on a low-medium heat for 8 mins, stirring often.

Fill the same saucepan with boiled water. Bring to a gentle simmer. Gently lower in the eggs. Cook for 7 mins, or 8-9 mins if you prefer a firmer yolk, while you continue.

Into the frying pan, stir the sweetcorn, garlic, tomato purée, paprika, sugar and vinegar. Cook for 5 mins. Add a splash of water if it looks a bit dry.

Transfer the egg pan to the sink. Keeping the eggs in the pan, tip out most of the water, then run the pan under the cold tap to cool the eggs enough to handle. Carefully peel the eggs.

Handful by handful, stir the spinach into the potato pan, until wilted. Stir in ½ the coriander. Season to taste.

Serve the potato hash. Halve the eggs and place on top. Garnish with remaining coriander and a few chilli flakes.

Serve with wedges of lime


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