Sweet potato mushroom hashSweet potatoes are packed with fibre and antioxidants, and provide a sustained source of energy. This recipe is perfect as a weekend brunch.
Prep time:5 minutes
Cooking time:20 minutes
In a large lidded sauté pan, fry the onions and sweet potato with black pepper in the oil. Cover for 8 minutes to steam the potatoes.
Uncover, move the ingredients to one half of the pan, then add the mushrooms and spices. Sauté for a few minutes until golden.
In the meantime, massage the kale with salt.
Add the kale and stir through for the last few minutes of cooking.
Serve straightaway, topped with boiled eggs if preferred.
The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.
1 small white onion
½ sweet potato, skin on, diced into 2cm cubes
2 tablespoons olive oil
160g Portobello mushrooms, sliced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
100g kale, stems removed, shredded
Salt and freshly ground black pepper, to season
Boiled eggs (optional)
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