Pea and Corn Breakfast Hash

Pea and Corn Breakfast Hash


1 Cup McCain Frozen Peas

1 Cup Canned Corn Kernels, Drained

2 Medium Potatoes, Diced

1/2 Red Bell Pepper, Diced

1/2 Yellow Bell Pepper, Diced

1 Tablespoon Vegetable Oil

1 Teaspoon Ground Paprika

1/2 Teaspoon Ground Cumin

Salt And Pepper to Taste

2 Large Eggs

Fresh Parsley


Total Time: 15 minutes
Serving Size: 2

  1. In a large pan, heat vegetable oil over medium heat. Add the diced potatoes and cook until they become golden and crispy on the edges.
  2. Stir in the diced red and yellow bell peppers, cooking for a few minutes until they soften slightly.
  3. Add the McCain frozen peas and canned corn kernels to the Pan. Mix everything together.
  4. Season with ground paprika, ground cumin, salt, and pepper.
  5. Create two small wells in the hash and crack an egg into each well.
  6. Cover the pan with a lid and cook until the egg whites are set, and the yolks are still slightly runny.
  7. Garnish the Pea and Corn Breakfast Hash with fresh parsley before serving.

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