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Recipe of the Month


Sweet Potato Hash


2 sweet potatoes, cut into chunks, skin on
1/2 cup organic sweet corn kernels, frozen and thawed or fresh
2 generous handfuls baby spinach leaves
1 small onion, finely diced
small bunch parsley, chopped
3 tablespoons olive oil
6 sprigs of fresh thyme
3 bay leaves
1 small sprig rosemary
sea salt and pepper to taste
Place the sweet potatoes in a pot of boiling water seasoned with 1 teaspoon of sea salt
Simmer for about 10 – 15 minutes or until the sweet potatoes are just tender – don’t overcook
Drain the sweet potatoes and set aside
Heat the olive oil in a large cast-iron pan over a medium heat
Add the diced onion, thyme leaves, bay leaves and rosemary and sauté for 1 minute
Add the sweet potatoes and cook without stirring for 5 – 10 minutes or until they begin to brown underneath
Stir occasionally to brown the sweet potato all over, so they are lovely and crisp
Add the sweet corn kernels and cook for another 5 minutes until hot
Fold in the spinach leaves and season with salt and pepper; then add the parsley and fold through
Serve in the pan and enjoy

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