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.
I use halloumi every which way because it is top of my list of favourite foods but I decided what a really needed was some halloumi breakfast recipes.
Enter this potato, courgette & halloumi hash. The hash itself is pretty easy and just involves some chopping and cooking up in a skillet. We served ours with a simple but delicious tomato sauce over the top which you could definitely make ahead if you were looking to save a little time in the morning.
Finally, of course, there's a poached egg on top. Because what is a hash without an egg?
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?
Ingredients you need to make this potato, courgette & halloumi hash:
- Olive Oil
- Red Onion
- Chilli Powder
- Salt and Pepper
Keep scrolling for the full recipe...
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. We use courgette in quite a lot of recipes (if you do too try out one of my other courgette recipes).
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!
If you're as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It's got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone's favourite cheese 🧀
And I now have a whole collection of halloumi recipes so make sure you check that out too!
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!
Potato, Courgette & Halloumi Hash with Tomato Sauce
- 800 g Small Potatoes halved
- 1 tablespoon Cornflour
- 1 tablespoon Olive Oil
- 1 Red Onion chopped
- 2 cloves Garlic crushed
- 1 Courgette chopped
- 100 g Halloumi cubed
- 2 teaspoon Cumin
- 1 teaspoon Chilli Powder
- 1 teaspoon Oregano
- Salt and Pepper
For the Tomato Sauce
- 2 tablespoon Olive Oil
- 1 small Onion chopped
- 1 Red Chilli chopped
- 400g tin Chopped Tomatoes
- ½ teaspoon Sugar
- ½ teaspoon Salt
- 1 teaspoon Smoked Paprika
- 2 tablespoon 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.
Equipment you need to make this recipe…
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