Sweet potato hash

Name: Sweet potato hash
Total time: 40 min
Yield: 8
Ingredients: 500 g sweet potatoes; 500 g Maris Piper potatoes; 2 red onions; olive oil; ½ a bunch of fresh thyme; 1 fresh red chilli (optional)

With chilli & fresh thyme

“Delicious served with a seasonal salad, and, if you’re feeling kind, you could offer guests some runny poached eggs, too. ”

Serves 8

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Potato Sweet potato Breakfast

Nutrition per serving

Calories 123 6%
Fat 0.3g 0%
Saturates 0.1g 1%
Sugars 6.9g 8%
Salt 0.07g 1%
Protein 2.4g 5%
Carbs 29.3g 11%
Fibre 2.4g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Tap For Method

Ingredients

500 g sweet potatoes
500 g Maris Piper potatoes
2 red onions
olive oil
½ a bunch of fresh thyme
1 fresh red chilli , (optional)

Tap For Method

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Peel the sweet potatoes and Maris Pipers, then chop into 2cm chunks. Parboil in a large pan of boiling salted water for 5 minutes, then drain and allow to steam dry. Peel and finely slice the onions.
Heat 1 tablespoon of oil in a large frying pan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften, stirring regularly.
Pick in the thyme leaves, season with black pepper, then add
all the potatoes and cook for 15 to 20 minutes, or until golden and crispy, squashing and turning regularly with a fish slice.
Deseed and finely slice the chilli (if using) and scatter over the hash, then serve straight away.