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sweetcorn hash

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.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4
Calories 202 kcal


  • 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


  • 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.


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...


Calories: 202kcalCarbohydrates: 44gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 31mgPotassium: 992mgFiber: 8gSugar: 8gVitamin A: 5897IUVitamin C: 110mgCalcium: 60mgIron: 3mg
Keyword Healthy, Weekend Brunch
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