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.

OVERVIEW

Serves: 2

Cooking: 40M

Total: 40M

Difficulty: easy

Ingredients:

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

Method:

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.