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Summer Breakfast Hash
Prep: 15 min
Cook: 25 min
Servings: 4
A colourful dish perfect for brunch on the porch.


  • 2 potatoes, unpeeled, cut into 1 cm cubes
  • 1 sweet potato, unpeeled, 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
  • 1 x 400 g can no-added-salt chickpeas, drained
  • 1 x 400 g can reduced-salt corn kernels, drained
  • 1 tsp smoked paprika
  • pepper, to taste
  • 1/2 cup flat-leaf parsley, stalks removed
  • 4 eggs, cooked, 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.
  4. Remove vegetable mix from pan and wipe out the pan. 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.
  6. Remove and serve immediately topped with an egg.

Healthy tip!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

Nutrition Information

per serving per 100g
Energy 1337 kJ 367 kJ
320 Cal 88 Cal
Protein 16 g 4 g
Fat, total 9 g 2 g
— saturated 2 g 0.6 g
Carbohydrate 39 g 11 g
— sugars 10 g 2 g
Sodium 386 mg 106 mg
Fibre 9 g 2 g

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