Posted on February 15, 2021 by Kate Halsall
We have seen a number of seasonal recipes recently. We’ve had 2 ways with cabbage, 3 ways with sprouts, and we also posted a recipe for beetroot soup on social media. Well now’s the chance to enjoy the last of the winter vegetables as the season (and the weather!) is starting to change. Right now is peak season for the humble sweet potato. So here’s a really simple but incredibly tasty breakfast recipe for you!
Sweet potato hash, eggs & smashed avocado
Naturally gluten free and without the eggs it’s vegan. It’s the hash that is the star of the show here. To be honest, you could add anything your wanted to the hash to make it an incredible breakfast, lunch or evening meal!
- 1 large ripe avocado, smashed with a fork, seasoned and with 1/2 lime’s juice
- 1 tbsp olive oil
- 1 red or white onion, finely sliced or spiralized
- 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles. If you don’t have a spiralizer, grated is fine
- 2 large eggs (if you’re using them)
Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook until soft – around 2-3 mins. Add in the sweet potato and season. Press the potato into the pan with the back of a wooden spoon to ensure that it will cook evenly. Cook for 15-20 mins, stirring occasionally, until the potato is softened and crisping at the edges.
If you’re using the eggs: make two spaces in the pan, crack in the eggs and cook for 2-3 mins until they are cooked how you like them (I’m told the best way is for the yolks to be runny!)
Once cooked, transfer to a plate and add the avocado. Personally I then drizzle with a whole load of sriracha to serve!!