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)
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.
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.
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)