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Sweet Potato & Corn Breakfast Hash
This sweet potato & corn hash is such a nice addition to the weekend brunch and an easy way to sneak in a few more veggies. It’s made up 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, a dollop of natural (coconut) yoghurt and a slice of sourdough.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 190C (375F) fan setting.
2
Place the sweet potatoes and onion pieces in a baking pan with the drained sweetcorn.
sweet potatoes10 oz
3
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.
olive oil1 tablespoon
4
Bake in the oven for ⏱️ 35-40 minutes until golden, giving everything a good stir halfway through to cook evenly.
5
Once cooked, remove from the oven and stir through the chopped chives and chilli flakes.
chives0.5 oz
6
Serve with some sliced avocado, toasted bread and coconut yogurt.
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