Sweetcorn hash with asparagus, halloumi and poached eggs

Sweetcorn hash browns vegetarian; serves 2 

I tried something similar at a Boston Tea Party café and wanted to recreate it for myself…with added spice, of course. 


  • 2 medium sized potatoes, grated
  • 2 heaped tbsp drained tinned sweetcorn
  • 1 medium egg, beaten
  • Salt and pepper
  • 1 fresh red chilli
  • Vegetable oil for frying


  1. Grate the potatoes into a clean tea towel, or kitchen paper, and squeeze the liquid out by twisting the towel. Once dry, remove and place in a bowl.
  2. Mix in the sweetcorn and bind with the beaten egg. Season well. If the consistency isn’t solid enough, add more sweetcorn.
  3. Heat a frying pan with a generous amount of vegetable oil. Add heaped spoonfuls of the mixture into the pan and flatten into patties. Fry on each side for 2-3 minutes until crispy. Top with fresh chopped chilli.
  4. Serve with grilled asparagus, fried halloumi and poached eggs.


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