Breakfast, Vegan, Vegetarian

Sweet Potato Breakfast Hash

Step 1 of 8

Combine the sweet potato chunks with two tablespoons of oil, paprika, cumin, turmeric and salt

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 2 of 8

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

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 3 of 8

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

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 4 of 8

Prepare the guacamole by combining the ingredients

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 5 of 8

Do the same for the salsa

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 6 of 8

When the potatoes have finished, add them to the saucepan of crispy onion and combine

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 7 of 8

Empty mixture onto two plates, top with guacamole, then salsa and a squeeze of lime

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Step 8 of 8

Enjoy

Ingredients

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

For the hash

15.8oz 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

1.7oz tomatoes(diced)
1 tbsp white onion (diced)
1 tbsp fresh coriander (diced)
lime wedges

Cooking method:

Ninja Foodi Multi-Cooker OP300