I love this potato, courgette & halloumi hash for breakfast, lunch or dinner! Topped with an easy tomato sauce & a poached egg it’s a guaranteed winner.
Ahhh I love a good hash. Aren’t they just a great invention? I mean really they can be made up of anything you want, right? Just chuck some of your fave ingredients in a pan, fry them all up and top with an egg and you’ve got breakfast/lunch/dinner. That’s basically what happened with this potato, courgette & halloumi hash. I am REALLY loving the addition of halloumi here.
In case you haven’t noticed I’m a little bit obsessed with halloumi (see here and here and here). It’s the most perfect squeaky treat and I think would probably make it to the top of a list of my favourite foods (although please don’t ever make me choose). The great thing about using it in this hash is that it gets all lovely and crispy along with the potatoes and makes a perfectly complimentary texture partner, you feel me?
On top of all that the courgette (zucchini) is soft and gives a bit of healthiness along with a super quick and easy tomato sauce. You could just have this hash but I’ve gotta say the tomato sauce and the egg really make it. The runny yolk gets all mixed in with the sauce and coats all the hash ingredients so it’s all just a flavour explosion in every bite!
P.S. If you love halloumi as much as I do then find loads more halloumi recipes here!
Potato, Courgette & Halloumi Hash with Tomato Sauce
I love this potato, courgette & halloumi hash for breakfast, lunch or dinner! Topped with an easy tomato sauce & a poached egg it's a guaranteed winner.
- 800 g Small Potatoes halved
- 1 tbsp Cornflour
- 1 tbsp Olive Oil
- 1 Red Onion chopped
- 2 cloves Garlic crushed
- 1 Courgette chopped
- 100 g Halloumi cubed
- 2 tsp Cumin
- 1 tsp Chilli Powder
- 1 tsp Oregano
- Salt and Pepper
For the Tomato Sauce
- 2 tbsp Olive Oil
- 1 small Onion chopped
- 1 Red Chilli chopped
- 400g tin Chopped Tomatoes
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1 tsp Smoked Paprika
- 2 tbsp White Wine Vinegar
- 2 Eggs poached
Boil the potatoes in well salted water until nearly cooked, about 20 minutes. Drain and return to the pan you cooked them in with the cornflour. Place a lid over the top and give the potatoes a good shake to fluff them up.
Heat the olive oil in a skillet over a medium heat. Add the potatoes, season and fry for 5-10 minutes without moving too much so they start to get really crispy. Add the red onion, garlic, halloumi and courgette followed by the cumin, chilli powder and oregano. Fry for another 10 minutes. Serve topped with the tomato sauce and an egg.
For the Tomato Sauce
Heat the olive oil over a medium heat. Add the onion and soften for 5 minutes before adding the chilli. Tip in the chopped tomatoes, sugar, salt and smoked paprika and cook down for 20 minutes. Once the sauce has reduced remove from the heat and add the white wine vinegar.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS POTATO, COURGETTE & HALLOUMI HASH?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!