Sweet Potato Hash
What's great about it
2 sweet potatoes, cut into chunks, skin on
2 onions, sliced
2 tablespoons olive oil
1 tablespoon butter
1 clove garlic, sliced
2 cobs of corn, husked with kernels removed
2 - 3 generous handfuls baby spinach leaves
small bunch of parsley, chopped
6 sprigs of fresh thyme
3 bay leaves
1 small sprig of rosemary, chopped
white pepper and sea salt
BOIL the sweet potatoes for 10 minutes until tender, then drain and set aside.
CARAMELISE the sliced onion with olive oil, butter and a pinch of salt for 10 minutes until softened and golden. Add the garlic and fold through.
ADD the sweet potatoes and fold through. Cook without stirring for 3 minutes or until they begin to brown underneath. Add the thyme, bay leaves and rosemary.
STIR occasionally to brown sweet potato all over, so it's lovely and crisp.
ADD the sweet corn kernels and cook for another 5 minutes until hot.
FOLD in the baby spinach leaves and season with salt, pepper and parsley.
SERVE in the pan and enjoy alone or with fried organic eggs or tomato relish.
Notes and Inspiration
Delicious for breakfast, lunch or dinner.
Pour over beaten eggs and top with grated cheese, then bake in the oven for 15 minutes and make the ultimate frittata.