Summer breakfast hash

Recipe

Rise and shine with the vibrant flavors of summer in every bite! Introducing our delectable Summer Breakfast Hash—a celebration of the season's freshest ingredients harmoniously blended into a hearty and wholesome morning delight. Packed with colorful veggies, savory aromas, and a burst of sunny goodness, this hash is the perfect way to start your day on a delicious note. 

Ingredients

• 2 potatoes, unpeeled, cut into 1cm cubes
• 1 sweet potato, peeled, cut into 1cm 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
• 400g can chickpeas, drained
• 420g can no-added salt corn kernels, drained
• 1 teaspoon smoked paprika
• freshly ground black pepper, to taste
• ½ cup flat-leaf parsley, stalks removed, leaves roughly chopped
• 4 poached or boiled eggs, to serve

Method

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.
5. Flip and cook on the other slide for a further 5 minutes, till browned.
6. Add vegetable mix to the pan.
7. Add smoked paprika and mix well, cooking for 2 minutes.
8. Season with freshly ground pepper and parsley and toss well. Remove and serve immediately topped with an egg.

Nutrition information

Per serve (4)

Recipe from reproduced with permission from LiveLighter. Delivered by the Cancer Council Victoria, in partnership with the Heart Foundation, LiveLighter is funded by the State Government and is viewed as a critical element of Healthy Together Victoria