Sweet Potato and Capsicum Hash

It’s Day 30 of my Whole30 challenge (yay!), and it’s time to share my favourite recipes from the month. I’ve mostly stuck with foods I typically eat, but put my creative hat on to add a bit more flavour. I’ve enjoyed the extra challenge to make sure I didn’t feel deprived.

For breakfast most days, I ate either stewed fruit with coconut and flaked almonds, or scrambled eggs on baby spinach (with a few extra vegies thrown in). Getting to the end of the challenge, my husband and I were looking for a change. I had a couple of sweet potato hiding away in the back of the pantry, just asking to be eaten.

I wanted something quick, so I grated up the sweet potato to fry up. Onion, cumin and green capsicum (pepper) were thrown in the mix, and I topped it with toasted pepitas. A seriously yummy, healthy, paleo breakfast!

Here’s the full recipe:

Yield: 2

Sweet Potato and Capsicum Hash

Print

Ingredients

• 50g (2oz) pepitas (pumpkin seeds kernels)
• 2 medium sweet potatoes, grated
• 1 medium brown onion, chopped
• 1 green capsicum (pepper), chopped
• 2 teaspoons cumin seeds
• 3 Tablespoons olive oil
• .

Instructions

1. Heat a large frypan over medium heat. Add pepitas to dry pan and lightly toast. Mine started to pop like popcorn, which was fun! Remove pepitas from the pan and set aside.
2. Add half the olive oil to the pan, then add the onion and green caspcium. Fry for 3-4 minutes, stir regularly, or until the onion becomes translucent (slightly see-through) and the capsicum softens.
3. Add the grated sweet potato, cumin and remainder of the olive oil to the pan, and fry, stirring regularly. Cook for 8-10 minutes, or until the sweet potato has softened and started to brown slightly.
4. Serve the sweet potato mixture with the pepitas sprinkled on top

For more delicious recipes, sign up for the Cook Clean Craft newsletter.