Taking breakfast deliciousness to a new level, this recipe of Sweet Potato, Mushroom and Onion Breakfast Hash is as good as it gets. I never really make breakfast hash as a norm, but I felt a bit bored with the normal routine of eggs and bangers – and I had some leftover roasted sweet potatoes from dinner the night before.
Eureka!
You can, however, add your own version of a poached or boiled egg to this mix and actually NAME it breakfast.
You can roast the sweet potato the night before if you need to be fed in a hurry the next morning – or simply drizzle some chopped up sweet potato and roast for about 30 – 40 minutes until soft on the day.
For a quick dinner, serve it with toasted pita breads and add any roast meat of your choice – or simply mix it through some good old savory mince beef for a fuss free meal.
It still makes for a pretty good plate of food…
Don’t you think it is just the easiest way to enjoy a wholesome breakfast in the morning? Best of all, *good news for the banters* it is low carb! You can of course serve it with toast if you really have to… What is your breakfast of champions?
| Prep Time | 5 min |
| Cook Time | 40 min |
| Servings | servings |
- 2 sweet potatoes chopped
- 15 ml olive oil
- salt and black pepper
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 onion sliced
- 2 cups mushrooms chopped
- handful freshly chopped parsley
- 1 cup grated mature cheddar cheese
- 1/2 cup sour cream to serve
Ingredients
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- Place the sweet potatoes in an oven safe roasting tray and drizzle with olive oil. Season and roast until soft at 180 degrees Celsius.
- Heat the butter in a saucepan and saute the onion, garlic and mushrooms until soft.
- Add the sweet potatoes and mix through. Add seasoning and herbs and mix through.
- Serve with mature cheddar, sour cream and egg if you want.
