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Corn & coriander hash with eggs & chilli oil
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1 tbsp olive oil
1 large onion, chopped
1 large sweet potato (about 750g), peeled and cut into bitesize chunks
2 fresh sweetcorn, kernels removed
4 large Waitrose British Blacktail Free Range Eggs
2 tsp cumin seeds, lightly crushed
28g pack coriander, stems finely chopped, leaves roughly chopped
A little chilli oil (such as Lee Kum Kee Chiu Chow), to taste
1 lime, in wedges
1. Heat the olive oil in a large non-stick frying pan. Cover and fry the onion and potato over a medium heat for 15 minutes, stirring often, until golden and tender. Meanwhile, bring a pan of water to the boil. Boil the sweetcorn kernels for 2 minutes. Remove to a bowl using a slotted spoon.
2. Bring the water back to a gentle simmer. Crack the eggs into small bowls and gently pour into the water, in batches if necessary. Cook for 4 minutes or until done to your liking.
3. When the potatoes are ready, turn up the heat. Add the cumin, coriander stems and corn, cook for 1-2 minutes then remove the pan from the heat and fold in the coriander leaves. Spoon onto plates and top with the eggs. Drizzle with chilli oil and lime
juice to serve.
Typical values per serving:
This recipe was first published in June 2017.
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