Perfect weekend brunch to empty the fridge!
Making food and eating it is one of the things l find great pleasure doing however when you are being healthy you have to learn to adapt the recipes to suit your needs without compromising the taste. This is my healthy twist on the popular breakfast hash in my case it was brunch.
Ingredients
· 1 teaspoon coconut oil
· 1 medium red onion
· 3 – 4 sweet potatoes diced
· ½ Red bell pepper diced
· ½ Green bell pepper diced
· 1 tablespoon minced garlic
· 3 sprigs spring onion thinly sliced
· ½ teaspoon paprika
· sea salt, as needed for seasoning
· black pepper, as needed for seasoning
· 2 eggs
Method.
1. Put your potatoes in a saucepan and add water pot on hob to boil for between 5-10 minutes, you want them soft but still firm.
2. Remove from hob drain a place potatoes in an oven proof dish
3. Transfer pan to preheated oven 180deg and cook for till browned.
4. Whist potatoes are in oven heat your skillet on medium heat.
5. Add tsp coconut oil once hot add onion, bell peppers and saute until soft,
6. Add garlic and paprika, stir till well mixed
7. Removed potatoes from oven and add to skillet, stir until well combined.
8. Add salt and pepper to taste, l also added a bit of chiili
8. Add spring greens just before serving and stir well.
I like to serve my hash with soft boiled eggs but feel free to serve with poached or fried. I have to say l draw the line at scrambled if you prefer that please don’t tell me lol.
Happy cooking.
Comments