This is one of my favourite breakfast dishes, and we had a chance to cook this for my family when they visited last. My father was a big fan and I am pretty sure he is going to start making it for his breakfast when they get home.
It’s savoury with lots of nutrients through the mix, so you get all the goodness into you.
Sweet Potato Breakfast HashPrint Recipe
- 1 large sweet potato (grated)
- 1 onion (chopped)
- 1 tbsp coconut oil
- 1/2 capsicum (diced)
- 1 400g can of chickpeas (drained)
- 3 tsp garam masala
- 1 tsp turmeric
- 1 clove of garlic
- 2 large handfuls spinach
- salt & pepper to taste
Heat coconut oil in pan and add onion. Saute until translucent
Add capsicum and sweet potato to pan and cook for 5 mins
Add your drained chickpeas and mix in well. Cook for a further 2 mins.
Add spices and garlic, and mix in well.
Add spinach and toss through, then remove from heat immediately and serve.
Add salt and pepper at the end to taste.