Sweet potato breakfast hash

This is a colourful and nutritious way to start any day. To save time midweek, cook this hash the night before and simply reheat for a quick breakfast.

Sweet potato breakfast hash Credit: Desiree Nielsen

• serves

  2

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 large Yukon Gold potato, peeled and cubed (see Note)
• 1 large sweet potato, peeled and cubed
• 1½ tsp butter
• 1½ tsp olive oil
• 1 garlic clove, minced
• ½ onion, chopped
• ½ tsp sweet paprika
• ½ tsp cayenne pepper
• 2 tbsp sun-dried tomatoes, sliced
• 1 small bok choy, chopped
• 1 cup frozen edamame, defrosted
• salt and fresh ground pepper, to taste
• hot sauce, for serving

Instructions

1. Parboil cubed potatoes and sweet potatoes for 5 minutes then drain and set aside.

2. Add butter and olive oil to a large frying pan and melt over medium-low heat.

3. Add onion and garlic and cook until softened.

4. Stir in sweet paprika and cayenne pepper.

5. Add sundried tomatoes and bok choy and cook until bok choy starts to wilt.

6. Add sweet potatoes and potatoes and cook until crisp.

7. Pour in edamame and cook for a few minutes to heat.

8. Season with salt and pepper to taste. Serve with hot sauce.

Note

• You can substitute bintje or other creamy-white fleshed general purpose potatoes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.