Recipe may contain sesame and egg.
This bright breakfast is a healthy twist on your regular potato hash – plus, it’s quick, easy and vegetarian.
1 tbsp extra virgin olive oil
1 red onion, finely chopped
600g sweet potato, peeled, cut into 1.5cm pieces
1 red capsicum, deseeded, finely chopped
2 garlic cloves, crushed
2 zucchini, cut into 1cm pieces
1/4 cup fresh basil leaves
Pinch of dried chilli flakes (optional)
2 Method Steps
Step 1Heat the oil(1 tbsp extra virgin olive oil) in a large non-stick frying pan over medium-high heat. Cook the onion (1 red onion, finely chopped), stirring often, for 3-4 minutes or until golden. Add the sweet potato (600g sweet potato, peeled, cut into 1.5cm pieces), capsicum (1 red capsicum, deseeded, finely chopped) and garlic (2 garlic cloves, crushed). Cook, stirring occasionally, for 10 minutes or until golden. Add the zucchini (2 zucchini, cut into 1cm pieces) and cover pan. Cook for 5 minutes or until the vegetables are tender.
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Step 2Make 4 indents in the vegetable mixture and crack an egg into each indent. Cover pan and cook until the eggs (4 eggs) are cooked to your liking. Serve sprinkled with basil (1/4 cup fresh basil leaves) and chilli flakes (Pinch of dried chilli flakes (optional)), if using.
All quantities above are averages