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Sweet potato & spring green hash
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650g sweet potatoes, peeled and cut into large chunks
200g pack baby leaf greens, shredded
1 bunch salad onions, sliced
1–2 tbsp Lingham’s Chilli Sauce
1 tbsp olive oil
1. Cook the sweet potatoes in a large pan of boiling water for 12–15 minutes until just tender. Drain, return to the pan and mash roughly. Cook the greens in a separate pan of water for 3–4 minutes until just tender then drain thoroughly.
2. Mix the mashed sweet potato, greens, salad onions, chilli sauce and seasoning together in a mixing bowl. Heat the oil in a large non-stick frying pan, add the potato mixture and cook, stirring, over a medium high heat for 3–5 minutes until the mixture starts to brown on the base and the potatoes crispen up.
3. Preheat the grill. Pat the hash mixture into a flat-cake shape in the pan, then turn up the heat to continue to brown the base for a couple of minutes. Place the pan under the grill for 3–4 minutes to brown the top. Serve cut into wedges.
Why not serve this hash the traditional way – with a fried egg on top?
Typical values per serving:
This recipe was first published in May 2012.