Sweet Potato Breakfast Hash

What's inside

Ingredients

• Sweet potato 150 g
• Chickpeas (boiled) 80 g
• Kale 40 g
• Smoked paprika 1/2 tsp
• Tahini 1 tbsp
• Lemon 1/2 piece
• Olive oil 1 tbsp

⚠️ Allergens: sesame

How we cook it

The method

1. 1

   Crisp the potato

   ⏱ 12 min

   Pan-roast sweet-potato cubes until caramelised.

2. 2

   Spice the chickpeas

   ⏱ 5 min

   Toss chickpeas with paprika; crisp in the pan.

3. 3

   Wilt the kale

   ⏱ 2 min

   Fold kale through until softened.

4. 4

   Drizzle and serve

   ⏱ 2 min

   Thin tahini with lemon; zigzag over the hash.