Hash Brown Potato Cake with Capsicum & Corn

, ,
Hash Brown Potato Cake with Capsicum & Corn
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Hash Brown Potato Cake with Capsicum & Corn

  • Author: Sophie Gray
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes


This easy weeknight meal is sure to be a winner with the kids. It’s quick to make and you can vary the ingredients according to whatever you have to hand.



  • 6 eggs
  • 1/4 cup milk
  • 400g frozen hash browns, partially defrosted
  • 1/2 red onion, chopped
  • 1/2 red capsicum, chopped
  • 400g can sweetcorn kernels, drained
  • 100g ham pieces
  • Salt and pepper


  1. Preheat the grill to 180°C.
  2. Break hash browns into pieces and place in a medium non stick frying pan.
  3. Cook until the pieces are turning golden brown on both sides.
  4. While they are cooking chop and add the onion, capsicum, ham and corn.
  5. Continue cooking until the vegetables are turning light golden.
  6. Don’t worry if the hash browns break up a bit.
  7. Whisk together the eggs, milk, salt and pepper.
  8. Pour egg mixture into the pan and cook gently, tilting the pan so the uncooked egg runs to the edges.
  9. When the egg is set around the edges and beginning to firm in the middle, place the pan under the grill to finish cooking.
  10. The potato cake should be firm and golden brown when cooked.
  11. Serve with a crisp salad and your favourite red sauce – tomato, barbecue or chilli.


  • Serving Size: 4

Posted on

June 5, 2014