Breakfast
Sweet Potato Breakfast Hash
Recipe by What Luce Eats
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The perfect brunch dish to start your day.
This recipe is loaded with flavour, spice and zest yet free from meat, dairy and gluten. A creamy guacamole is accompanied with delicious crispy onions and sweet potato chunks which have been made in the Ninja Foodi Multi-Cooker
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For the hash
- 450g sweet potato (peeled and cut into small cubes)
- 2 garlic cloves (crushed)
- 1 white onion (diced) (save 2 tbsp for the salsa and guacamole)
- 3 tbsp oil of choice (I used extra virgin olive oil)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp ground turmeric
- 1/4 tsp salt
For the guacamole
- 1 avocado (mashed)
- 1 tbsp white onion (diced)
- 1 tbsp tomato (diced)
- A pinch chilli flakes
- A squeeze fresh lime
For the salsa
- 50g tomatoes(diced)
- 1 tbsp white onion (diced)
- 1 tbsp fresh coriander (diced)
- lime wedges
Utensils
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Step 1
Combine the sweet potato chunks with two tablespoons of oil, paprika, cumin, turmeric and salt
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Step 2
Place mixture in the Ninja Foodi Multi-Cooker on the air crisp setting at 200° for 15 minutes. Give the potatoes a stir half way through
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Step 3
Meanwhile in a saucepan over a medium heat, add 1 tablespoon of oil along with the diced white onion and crushed garlic. Sauté for the same amount of time that the sweet potatoes are crisping for, and stir occasionally. You want the onions to be crispy
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Step 4
Prepare the guacamole by combining the ingredients
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Step 5
Do the same for the salsa
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Step 6
When the potatoes have finished, add them to the saucepan of crispy onion and combine
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Step 7
Empty mixture onto two plates, top with guacamole, then salsa and a squeeze of lime
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Step 8
Enjoy
