Recipe
Sweet Potato Hash
35 minutes
SERVINGS:4
Ingredients
| 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 |
Method
-
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.
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Step 10
Serve in the pan and enjoy alone or with poached organic eggs.
