There is always a few left over vegetables in our household. I love to turn them into a crispy hash browns, and serve with these delicious poached eggs.  This recipe uses more vegetables than just the classic hash brown made with potatoes. Add a zucchini, some corn kernels and you have super hash! You can even make these hash browns gluten free by using gluten free flour, or add a small handful of fresh gluten free breadcrumbs. This weekend, keep your vegetable count up and add it to the first meal of the day. My kids eat these! And they are fussy. Kev these eggs are for you!

eggs-kev-style Photography by Rob Shaw

Recipe and styling by Sydney food stylist Jane Collins

 

Eggs kev style

Prep time 20 minutes

Cooking time-30 minutes

 

Tomato capsicum sauce

2 Tbsps olive oil

1 small onion, finely chopped

1 clove garlic finely chopped

½ red capsicum, chopped

2 tsps smoked paprika

2 tomatoes, roughly chopped

Sea salt and cracked pepper

 

 

Hash browns-

 

1 large zucchini, grated

1 large potato, peeled, grated

1 corn on the cob,kernels removed

1 egg, lightly beaten , plus 4 extra for poaching

1 Tbsp plain flour

2 Tbsp olive oil

1 Tbsp white vinegar

50g rocket leaves

1 To make tomato capsicum sauce- Heat oil in a medium saucepan over medium heat.  Add onion and garlic and cook for 2-3 minutes till softened. Add capsicum, paprika and cook, stirring for 1 minute. Add tomatoes, reduce heat to low and cook for 8-10 minutes till thickened slightly. Season with salt and pepper.

2  Meanwhile- For the hash browns -Place grated zucchini and potato into a bowl and squeeze out all the water, discard the water. Add corn, 1 egg, flour and season with sea salt and cracked pepper. Stir to combine, divide into 4 portions.

3 Heat oil in a large non stick frypan over medium heat. Cook patties for 5-6 minutes each side till golden brown.  Turning occasionally. Set aside and keep warm.

4  Fill a shallow frypan or saucepan three quarters full with water, add vinegar and bring to the boil over  high heat. Reduce heat to medium. Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together.  Cook 4 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer.  Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside. Place on a plate lined with paper towel to drain off some of the water.

5 Serve poached eggs on top of hash brown, with tomato sauce. Top with rocket leaves, and cracked black pepper to serve.

 

 

Sizzle sub- add grated sweet potato, thinly sliced fennel, or left over roast carrots to the hash browns. The list is endless when you have leftover roast vegetables.

 

 Sizzle- tip- if you have any left over roasted vegetables throughout the week, place them in an air tight container in the fridge, and save up till the weekend ! Lightly smash them together  with a potato masher ,add an egg and  flour and you have vegetable hash !  seriously good vegetable hash browns. My kids eat these! And they are fussy ….. eggs-kev-style-2

photography by Rob Shaw

recipes and styling by Sydney food stylist Jane Collins