Sweet Potato Hash

35 minutes



2 sweet potatoes, cut into chunks, skin on
2 cobs of corn, husked with kernels removed
2 handfuls baby spinach leaves
1 bunch of Kale washed and shredded
1 small onion, finely diced
small bunch of parsley, chopped
3 tablespoons olive oil
6 sprigs fresh thyme
3 bay leaves
1 small sprig rosemary
pepper and sea salt


  • Step 1

    Boil the sweet potatoes in a pot of water seasoned with 1 teaspoon of salt.

  • Step 2

    Simmer for about 10 - 15 minutes or until the sweet potatoes are just tender - don't overcook.

  • Step 3

    Drain the sweet potato and set aside.

  • Step 4

    Heat the olive oil in a large cast-iron pan over medium heat.

  • Step 5

    Add the diced onion, thyme leaves, bay leaves and rosemary and cook for 1 minute.

  • Step 6

    Add the sweet potatoes and cook without stirring for 3 minutes or until they begin to brown underneath.

  • Step 7

    Stir occasionally to brown sweet potato all over, so it's lovely and crisp.

  • Step 8

    Add the kale and sweet corn kernels and cook for another 5 minutes until hot.

  • Step 9

    Fold in the baby spinach leaves, salt, pepper and parsley.

  • Step 10

    Serve in the pan and enjoy alone or with poached organic eggs.