Hash Brown Potato Cake with Capsicum & Corn

Serves 4


  • 6 size 7 Henergy Cage Free eggs
  • ¼ cup milk
  • 400g frozen hash browns partially defrosted – they don’t take long
  • ½ red onion chopped
  • ½ red capsicum chopped
  • 1 x 400g can corn kernels drained
  • 100g ham pieces
  • Salt and pepper


  1. Preheat grill.
  2. Break the hash browns into pieces and place them in a medium non stick frying pan.
  3. Fry until the pieces are turning golden brown on both sides
  4. Add the onion, capsicum, ham and corn to the pan.
  5. Continue cooking until the vegetables are turning light golden.
  6. Don’t worry if the hash browns break up a bit.
  7. While the hash browns are cooking whisk together the eggs, milk and salt and pepper.
  8. Pour the egg mixture into the pan and cook gently tilting the pan so the uncooked egg runs to the edges.
  9. When the eggs starts to set around the edges and begins to firm in the middle, place the pan under the grill to finish cooking.
  10. The potato cake should be firm and golden brown

Serving Suggestions

  1. Serve with a crisp salad and your favourite red sauce – tomato, barbecue, rocket fuel, Kaitaia fire.

Cooking Tips

Choose a frying pan which can be placed under a hot grill.