Читать книгу My Virgin Kitchen: Delicious recipes you can make every day - Barry Lewis - Страница 27

SWEET POTATO & KALE HASH

I like recipes that provide maximum taste with minimum effort and this dish is that in a nutshell. It uses superfood sweet potato and turns it into a light hash with kale, shallots and cumin, all rounded off with a little hot sauce (add as much or as little as you like). I really think you’ll love this dish, especially when topped with a fried egg.

READY IN 20 MINUTES

MAKES 4

2 large sweet potatoes, peeled and cut into small chunks

3 tbsp olive oil

2 shallots, peeled and thinly sliced

4 handfuls of sweetcorn (frozen is fine)

2 tsp garlic granules

2 tsp cumin seeds

4 large handfuls of shredded kale, any thick stalks removed

4 eggs (optional)

2 avocados, sliced

1 lime, cut into wedges

1–2 dashes of hot sauce (optional)

salt and pepper

1. Fill a saucepan with water from a just-boiled kettle, add the sweet potato chunks and bring back to the boil. Simmer gently for around 7 minutes until softened, then drain and leave to steam dry.

2. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Tip the sweet potatoes into the hot pan with the shallots, sweetcorn, garlic granules, cumin seeds and kale. Toss to coat in the oil and season with salt and pepper. Cook, stirring occasionally, until the veg is browned and toasty, about 10–15 minutes.

3. If you want to serve the hash with fried eggs, while the veg is cooking heat the remaining oil in another non-stick frying pan and fry the eggs until done the way you like them.

4. Tip the vegetables into four bowls and top each with a fried egg and some sliced avocado. Serve with lime wedges to squeeze over and a few dashes of hot sauce.

VIRGIN TIP

You can pad this out further by adding other vegetables – try some grated raw carrot for a different texture.