Sweetcorn and Potato Breakfast Hash
A healthy, easy-to-prepare breakfast hash full of sweet, smoky flavours. Ready to eat in 30 minutes! Makes for a lovely brunch.
Ingredients
- 2 bell peppers
- 1 large red onion
- 3 handfuls spinach
- 300 g frozen sweetcorn
- 2 large potatoes
- 3 garlic cloves crushed
- 2 tbsp sweet smoked paprika
- Drizzle vegetable oil or olive oikl
Instructions
- Dice the onion, pepper and potato.
- Place the potato in a baking tray and drizzle over the oil. Add paprika and mix. Bake at 200°c for 30 minutes or until golden and crispy.
- Fry the onions, peppers and garlic in a little oil. Add the spinach and mix until wilted. Boil the sweetcorn according to packet instructions.
- Pour everything into a bowl, mix in potatoes and season well. Serve warm.
Notes
Storage - All leftovers will need to be stored in a sealed Tupperware container and in the fridge. Breakfast hash will keep for 3 days.. 4 days at a push!
Re-heating - You can easily re-heat breakfast hash by giving it a quick fry in a frying pan or a couple of minutes in the microwave. It'll be crispier and a lot nicer if done in a frying pan though!
Freezing - Breakfast hash can definitely be frozen (in a sealed Tupperware) and will last a couple of months, however, it's much better served fresh! I doubt you'll have leftover anyway...