Sweetcorn Hash with Soft-Boiled Eggs and Crispy Pancetta
By OcadoLife
Published on 12 November 2021
This hash is a pleasing medley of textures and flavours: silky, sweet fried veg with a crispy, salty hit of meat. We’ve opted for soft-boiled eggs but fried work well too.Time and servings
55 minsTotal time
2Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 400 g of new potatoes, cut into 3cm chunks
- 2 corn on the cob
- 2 large eggs
- 8 slices of pancetta
- 1 red onion, sliced
- 1 yellow pepper, roughly diced
- 1 red pepper, roughly diced
- 1 tbsp of sweet smoked paprika
- 2 tsp of dried oregano
- 1 tsp of garlic granules
- 2 tbsp of roughly chopped flat-leaf parsley
- 1 avocado, thinly sliced
- 2 tsp of coriander leaves
Method
Step 1
Put the new potatoes into a large pan; cover with cold water. Place on a high heat and bring to the boil. Reduce to a rolling boil and cook for 20 mins, or until tender, then drain.Step 2
While the potatoes are cooking, bring another pan of water to the boil. Add the corn, boil for 8 mins, then remove with a slotted spoon and set aside to cool slightly. Use the same water to boil the eggs for 6-6½ mins, according to how runny you like the yolk. Run them under cold water to stop them from cooking any more, then peel, cut in half and set aside.Step 3
Heat a frying pan and cook the pancetta over a medium heat, turning occasionally, until crisp and golden. Remove and put on kitchen towel, to absorb any excess fat.Step 4
Add the onion and peppers to the same frying pan and cook for 6-8 mins, until they’re starting to soften. Add the cooked potatoes, paprika, oregano and garlic granules and cook for 10 mins.Step 5
Slice the corn from the cob and add to the frying pan, along with the parsley. Cook for 4-5 mins, then remove the pan from the heat.Step 6
Divide the hash between 2 plates and top with the sliced avocado, egg halves and crispy pancetta. Scatter with coriander and season to taste.