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Sweet potato breakfast hash
heartfoundation.org.au|Helpline 13 11 12

Sweet potato breakfast hash

15 minutes (10 minutes )
Serves 2
  • 400g sweet potato, peeled, cut into 2cm pieces  
  • 1 tablespoon olive oil  
  • 1 clove garlic, crushed  
  • 1½ teaspoons curry powder  
  • 100g pouch no drain chickpeas   
  • ½ cup frozen green peas 
  • 2 tablespoon tomato chutney  
  • 100g baby spinach  
  • 2 eggs  
  • 50g smooth feta cheese, crumbled  
  • 60g grape tomatoes, halved  
  • Lemon wedges, to serve (optional)  
1. Boil, steam or microwave sweet potato until almost tender. Drain. 

2. Heat oil in a medium ovenproof non-stick frying pan over a medium heat. Add sweet potato. Cook, stirring occasionally, until lightly browned and tender.  

3. Add garlic, curry powder and chickpeas. Cook, stirring for a further 1 minute, until fragrant. Stir in peas and chutney until combined. Add spinach. Cook, stirring, until just wilted.  

4. Preheat an oven grill to medium-high. Crack eggs over sweet potato mixture. Sprinkle with feta. Place frying pan under grill. Cook for about 2 minutes or until egg white is set but yolk is still soft.  Sprinkle with tomatoes. Serve with lemon wedges.  

Tips 

  • 100g pouch chickpeas can be replaced with ½ cup drained, no added salt canned chickpeas. 

  • Use 400g diced pumpkin instead of sweet potato, if preferred. 

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