Breakfast Bowl:  Savoury Sweet Potato Hash-Mash

  
For the Hash:  (Serves 4)

2 medium sweet potatoes, skin on, cubed (about 4 cups)

1 orange or yellow bell pepper, chopped

6 grape tomatoes, quartered 

1/2 sweet onion, chopped

Large handful of spinach and/or kale (or whatever leafy greens you have on hand)

1 tbsp grape seed oil 

1/2 tsp Sea salt

Pepper to taste

Rosemary, 1 tsp 

Oregano, 1 tsp

1/4 tsp Herbamare (sodium free)

Other Things you’ll Need:

Fried Eggs (for topping)

Chopped spring onion (topping)

Sliced avocado (for topping)


How To:

First, chop and prep all ingredients.

Scrub and chop sweet potato into chunks. Place in a microwave safe dish and cover with water (and lid).

Microwave for 5 minutes. 

  
After 5 minutes, remove from microwave and stir the potatoes around and cook for another 5 minutes or until tender.  

In the meantime, heat oil on medium heat in deep saucepan. Add onion, turn heat on high and sautée for about 5 minutes, stirring occasionally.

Reduce heat to low after 5 minutes.
Strain potatoes and add to onions along with salt, pepper, Rosemary and oregano. 

  
Turn heat to high and cook for about 10 minutes, stirring occasionally.

Reduce heat to medium-low simmer and add bell peppers and tomatoes. 

Now would be the time to fry your eggs! (I do mine in coconut oil, gives it a sweet and savoury flavour) 

When eggs are cooking, add your spinach to your “hash” mixture and stir to wilt (hash is done when eggs are done)

  
Serve hash in a bowl topped with a fried egg (or two) sprinkle of spring onion and 1/4 sliced avocado.  Fresh cracked pepper on top is nice too.

   
  

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