Sweet Potato and Corn Breakfast Hash

Serves 2

About this recipe

I know you probably don’t immediately think of breakfast when looking at this colourful plate, but trust me this has the recipe for a great day ahead.

Wonderfully sweet corn and potato with leeks, chicory and coriander brought together with a touch of paprika and red chilli flakes. It’s easy delicious and simple to do before heading out for a wonderful day.

Serve with poached eggs or even a side of sardines in olive oil.

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  • 200g Sweet potato, cubed into 2cm pieces
  • 100g Leeks, roughly chopped
  • 50g Red chicory, roughly chopped
  • 25 Coriander, roughly chopped
  • 150g Sweetcorn (fresh or frozen)
  • 2 tbsp Olive oil
  • 1 tsp Sweet paprika
  • 1/2 tsp Red chilli flakes

Heat the olive oil in a large pan  on low to medium heat and add the potatoes with seasoning, cooking for 6 minutes until softened

Add the leeks, corn and chicory and cook for a further 3-4 minutes with the spices

Garnish with coriander

Serve hot with poached eggs, sardines or simply on its own

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