Sweet Potato and Corn Breakfast Hash
This is such a a nice addition to your weekend brunch, and a really nice way to sneak in a few more veggies. It’s made up of of baked corn with tender little chunks of sweet potatoes, chopped chives, red onion and cumin, so it’s full of flavour and texture. I love it served with slices of avocado and a dollop of natural (coconut) yoghurt and a slice of sourdough. If you eat eggs then I’m sure it would be delicious with an egg baked into it too, or else with a side of homemade baked beans. I love making a little extra though as it tasted great cold, so you can throw the leftovers into your work lunches or speedy weekday suppers.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- olive oil
- sliced avocado
- pinch of cumin
- 1 red onion chopped
- 2 sweet potatoes peeled and cubed
- x1 200g can sweet corn drained
- handful of fresh chives chopped
- optional: pinch of chilli flakes
- dollop of natural yogurt (i use coconut)
- Carbohydrate 12.3894 g
- Cholesterol 0 mg
- Fat 3.57980833325833 g
- Fiber 3.15300005197525 g
- Protein 1.32626666666667 g
- Saturated Fat 0.503865833322977 g
- Serving Size 1 1 Serving (84g)
- Sodium 38.6610329861096 mg
- Sugar 9.23639994802475 g
- Trans Fat 0.392076041664636 g
- Calories 83 calories
Preheat oven to 190C, fan. Cut your sweet potatoes and onion into small cubes and place them in a baking tray with the drained sweet corn. Drizzle over some olive oil, a sprinkle of cumin, salt and pepper and give it all a really good mix to make sure everything is coated. Bake in the oven for 35-40 minutes until golden. When cooked, remove from the oven and stir through the chopped chives and chilli flakes. Serve with some sliced avocado, toasted bread and coconut yogurt.
