Meals and Courses

Salami and Sweetcorn Hash with Poached Eggs

cook 30 mins
  • 500 g (1 lb) ready-prepared potato wedges
  • 2 tablespoons olive oil
  • 1 red onion, roughly chopped
  • 1 teaspoon smoked paprika
  • 175 g (6 oz) chunk salami (from the deli counter), cut into chunks
  • 100 g (3 1/2 oz) frozen sweetcorn kernels
  • 6 tablespoons chopped parsley
  • 4 eggs
  • salt
  • Bring a saucepan of lightly salted water to the boil and cook the potato wedges for 5 minutes, then drain. Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring frequently, for 5 minutes until softened.
  • Add the smoked paprika and drained potato wedges to the onion and toss well, then cook for a further 5 minutes, stirring and breaking up to crisp and brown a little. Add the salami and sweetcorn and cook, stirring, for 3–4 minutes before adding the parsley. Toss well and then press the mixture down a little. Reduce the heat, cover and cook for 2–3 minutes.
  • While the hash is cooking, half-fill a frying pan with boiling water and return to the boil. Break the eggs into the water, 2 at a time, and cook for 2 minutes until just cooked. Remove from the pan with a slotted spoon or fish slice.
  • Spoon the hash on to warmed serving plates and top each serving with a poached egg.
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