Sweet Potato Hash

I adapted this recipe from one I found while flicking through a book at the library and tried it out while I was on holiday in Devon.  It’s something a little bit different, with lots of flavour and very tasty!  It is 1 point per serving on No Count – this is for the feta cheese.  If tracking, it is 8 points per serving as long as you substitute the olive oil for Frylight or something similar.

 

Ingredients (serves 2):

  • 2 sweet potatoes, peeled and chopped into small pieces
  • 8 bacon medallions
  • a tbsp olive oil
  • an onion, thinly sliced
  • a red pepper, thinly sliced
  • 2 garlic cloves, chopped into small pieces
  • 1 tsp cumin
  • 1 tsp paprika
  • 30g feta cheese
  • a few fresh coriander leaves (optional)

Method:

  1. Pre-heat the oven to 180C.
  2. Place the sweet potato pieces onto an oven tray. Spray with Frylight and season to taste.  Cook in the oven for about 35 minutes.
  3. Meanwhile, cook the bacon medallions and then chop them into small pieces. Leave to one side.
  4. Then put the tbsp of olive oil into a frying pan/wok and cook the onion and pepper for about 8 minutes.
  5. Add the garlic and cook for a further minute.
  6. Add the cooked sweet potatoes, cumin and paprika. Stir it all together and cook for a further 2-3 minutes.
  7. Stir in the bacon and cook until the bacon is re-heated.
  8. It is now ready to serve. Crumble 15g of feta cheese over each portion and garnish with a few fresh coriander leaves (optional).

I really enjoyed this dish, just as it was served, but my husband likes his sauces and thought it was a bit dry.  Here is an alternative idea to try:

Complete the above steps up to, and including, step 6. Then:

  1. Place the sweet potato mixture back into the oven dish and stir in the bacon.
  2. Crack two eggs into two small wells you make in the mixture, and then sprinkle over the feta cheese.
  3. Place back into the oven and cook for 10 – 15 minutes (until the eggs are cooked).
  4. Serve and enjoy!

 

Please let me know what you think: