Sweet & smokey vegetarian hash


I am hesistant to name this a “hash” until I learnt the word was derived from the French verb “to chop”.

Hash to me sounds American, but chop I did, and therefore, I suppose, hash I ate.


-4 medium potatoes
-1 red capsicum
-1 eggplant
-2 medium zucchinis
-2 spring onion
-Small handful basil
-1 tbsp sugar
-1 tbsp smoked paprika
-1/2tsp cayenne
-1 tbsp bbq sauce
-1 tbsp Vegetable oil
-salt & pepper
-2 eggs (optional)


1. Chop up first four ingredients into roughly 1-1.5 cm cubes.
2. Chop up spring onions into about 1cm lengths. Finely chop some of the green end to garnish and set aside.
3. Finely chop basil.
4. Heat up vegetable oil in pan over medium-high heat.  Add in potatoes, spring onions and sugar, and cook for 4 minutes. Tip- Try not to stir too often – let them sit still for a couple of minutes to get some colour before stirring.
5. Add in zucchini, capsicum and eggplant and heat.
6. Stir in smoked paprika, cayenne and bbq sauce and cook until zucchini and eggplant have cooked and slightly softened.
7. Toss in basil and season generously.
8. (Optional). Crack some eggs in a hot pan until just cooked – sunny side up works well. Season and plonk on top of veg. Sprinkle over a little basil for style.



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