RECIPES BY Rhiannon Lambert

Sweet Potato Breakfast Hash

  • 30 minutes
  • 4
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Essential Ingredients

1 small red onion, diced
2 cloves garlic, crushed
1 sweet potato, peeled and diced into small cubes
½ tsp ground cumin
1 tsp smoked paprika
½ red bell pepper, deseeded and diced
½ green bell pepper, deseeded and diced
12 tomatoes, halved
2 handfuls spinach leaves
4 eggs
1 spring onion, sliced
1 handful coriander, roughly chopped
Juice ½ lime
Olive oil
Salt & pepper
Crusty bread, to serve


  1. Place a large heavy-bottomed sauté pan over a medium heat, and drizzle with olive oil. Sauté the red onion for 2 minutes, then add the garlic and fry for a further minute, until starting to soften and become fragrant.
  2. Add the diced sweet potato to the pan, along with the spices. Toss to coat the vegetables in the spices, and cook for 5 minutes, stirring often. Cover with a lid, add the diced pepper and tomatoes, and cook for another 5-6 minutes, until tender. Stir through the spinach until wilted, after around 2 minutes.
  3. Create 4 wells in the hash, well-spaced. Crack an egg into each well, cover with the lid, and continue to cook for 5-8 minutes until the eggs are cooked according to your preference.
  4. Remove the pan from the heat, season with salt and pepper, and sprinkle with sliced spring onion and chopped coriander. Squeeze over the juice from the lime. Enjoy warm or cooled, with some crusty bread and mashed avo!