Thursday, 12 November 2015

Autumn brunch - Sweet potato hash recipe

My friend and I recently started to have brunch dates at our houses as our obsession with brunch was getting to be a bit of an expensive habit! As we are both trying to eat more healthily (whilst secretly devouring giant bars of Galaxy just before bed) we decided to come up with a tasty paleo recipe for our upcoming brunch date. Together we came up with the most amazingly delicious sweet potato hash recipe ever created. It's super easy, mega tasty and as if you needed further convincing, it's really healthy! Perfect for yummy mummy brunch dates.

Sweet potato hash recipe: Serves 4

Half a large brown onion, sliced
3 cloves of garlic, finely chopped
4 rashers of smoked bacon
2 medium sweet potatoes
3 medium free range eggs

  • First pre-heat the oven to 220ºC/200ºC (fan)/gas mark 6/7. 
  • Chop the sweet potato into cubes (leaving the skin on), put in a roasting dish and drizzle with olive oil.
  •  Put these in the oven and cook for 30 minutes until the skins are slightly crispy.
  • While the sweet potato is cooking fry the onions, garlic and bacon in a little olive oil until the onions are soft and the bacon starts to crisp up. Once the sweet potato is ready, add these ingredients to the roasting tray and mix together.
  • Lastly crack the three eggs into the sweet potato hash, spacing them out evenly and put back into the oven for a final 4 minutes. You can modify this time depending on how you like your eggs - I personally like them a little bit runny so the yolk mixes in to the rest of the ingredients when you cut it open.

  • with a spatula or fish slice, divide into quarters and serve. 

Let me know what you think - If you decide to give the recipe a go please post a picture on Instagram and tag me in it @Nearlyyummymummy. I'd love to see your yummy mummy brunches!

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