Sweet Potato Corn Hash
Perfect for breakfast, brunch, lunch or dinner this sweet potato and corn hash is full of hearty vegetables and bursting with flavour from the herbs and sauce.
Servings: 2 servings
Calories: 373kcal
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 red bell pepper diced
- ½ cup sweetcorn drained, from a tin or fresh
- 2 shallots or ½ white onion
- 2 teaspoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon sweet paprika optional
- pinch salt
- 2 slices bread optional, of own choice
Instructions
- Pre-heat the oven to 200C / 390F and line a baking sheet with parchment paper or an ovenproof dish.
- Cut the red bell peppers, sweet potato and shallots or white onion into small bite-size pieces.
- Add to your baking dish, drizzle with olive oil and sprinkle with the thyme and sweet paprika. Bake in the oven for 25-30 minutes. Give it a stir halfway through the cook time. Keep an eye on them to ensure they don't overcook in the last ten minutes!
- Serve with toasted bread, or rice cakes to preference.
Notes
- Dice the vegetables into fairly similar size pieces for an even bake.
- Stir the hash halfway through the cook time to cook more evenly.
- If you eat eggs, a fried egg would go nicely on the side!
- Instead of bread, if you are gluten-free, you could use rice cakes instead.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- Apple cider vinegar, which scores a '1'. This can be omitted from the recipe if you are unable to tolerate it.
- Shallots are not rated on the SIGHI list, but white onion scores a '0'.
- Wheat (bread), scores 1. You can swap out for rice cakes if preferred.
Nutrition
Calories: 373kcal | Carbohydrates: 74g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 268mg | Potassium: 1121mg | Fiber: 11g | Sugar: 18g | Vitamin A: 34251IU | Vitamin C: 86mg | Calcium: 123mg | Iron: 4mg