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.

Course Breakfast, Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 590kcal

Author Amy Fulwood

Ingredients

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

To Serve

2 Eggs poached

UK Measures - US Measures

Instructions

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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition