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.


Serves: 2

Cooking: 40M

Total: 40M

Difficulty: easy


2 sweet potatoes, peeled and cubed

1 red onion, chopped

x1 200g can sweet corn, drained

Pinch of cumin

Handful of fresh chives, chopped

Optional: pinch of chilli flakes

Salt and pepper

Dollop of natural yogurt (I use coconut)

Sliced avocado

Olive oil


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.