Breakfast, Light Meals

Mexican Sweet Potato Hash

What better way to start a weekend, by eating a bowl of rainbow of goodness, this will kick start your day a treat. It makes a tasty lunch too.

SERVES:
4

Ingredients

  • 2 tbs groundnut/olive/ sunflower oil
  • 3-4 sweet potatoes peeled and diced 1-2cm cubes
  • 3 garlic cloves grated or finely chopped
  • 1 large onion diced
  • ½ tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 red pepper diced
  • 1 yellow pepper diced
  • Small bunch of spring onion sliced
  • Vegan cheddar

To serve

  • 1 lime cut into wedges
  • Vegan sour cream/plain almond or soy yogurt/oat crème fraiche
  • 2 avocados sliced
  • Handful cherry tomatoes chopped into quarters
  • Small hand full roughly chopped coriander

Instructions

  1. Pre heat the oven 200°C
  2. Add the oil to an oven proof frying pan and add the onions, sautee until starting to soften, then add the peppers and stir to combine, followed by the garlic and cook on a low heat for 1 minute.
  3. Add the potatoes, paprika, cayenne pepper, 1 tsp salt and a good grind of black pepper. Stir to combine and cover with a lid or foil for 10 minutes on a low heat.
  4. Add in ¾ of the sliced spring onions, stir again and cover and leave for another 10minutes.
  5. The potatoes should be golden and crispy, insert a knife and check they are cooked through. Sprinkle with the cheese and put in the hot oven until the cheese has melted.
  6. Serve with the avocado slices, reserved spring onion, chopped tomatoes, lime wedges and coriander. I think crusty bread or toast works well but you could wrap it in soft tacos.

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