Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 large sweet potato, chopped into small cubes
- 2tablespoons olive oil
- 1 large red onions, finely sliced
- 250grams kale, destalked, chopped
- 100grams tenderstem broccoli, chopped
- 1 large red chilli, finely sliced
- 4 large eggs
- 1 pinch cracked black pepper
- 4teaspoons sriracha sauce
Nutrition per serving
1260kJ / 302Cal
1260 Kilojoules or 302 Calories
14% of daily energy intake*
Protein
10.8grams
Fat
14.4grams
Carbs
32.5grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This colourful vegetarian hash makes an easy brunch or breakfast dish and you can add any vegetables you like.
Method
Step 1 of 4
In a large sauce pan filled with water, boil the sweet potato cubes for 5-6 minutes until tender and drain well.
Step 2 of 4
Heat the oil in a large pan on a medium high heat and add the red onion, cook for 3 minutes, then add the sweet potato, kale and broccoli and cook for 4-5 minutes until softened. Add the chilli and cook for 1 minute.
Step 3 of 4
Fry the eggs in a non-stick pan to your liking.
Step 4 of 4
Divide the hash mix between 4 plates, top each with a fried egg, cracked black pepper and a drizzle of sriracha sauce and serve.
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