- Ali
If you're after a quick snack or simple supper that you can jazz up with added protein in the form of eggs, sausges or chicken this is prfect. It pretty much uses up kitchen cupboard staples and is super tasty too.
2 Servings
Ingredients
2 teaspoons rapeseed oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large cloves garlic, minced
1 jalapeno pepper, seeded and minced (or omit if too spicy)
4 teaspoons ground cumin
Grinding salt
150ml water
100g cup frozen sweet corn
1 can black beans, rinsed
2 tablespoons chopped fresh coriander
Freshly ground pepper, to taste
1 lime, cut into wedges
2-4 eggs depending on hunger level or add sausages (meat free work too) or cooked chicken as you serve
Directions
Start by soft boiling the eggs if you'r eusing them. Set aside and peel when cooled slightly and the hash is ready to serve
Heat oil in a large pan over medium-high heat. Add onions and saute until browned, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown, 5 to 7 minutes.
Stir in garlic, jalapeno – if using, cumin and grinding of salt; saute until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
Stir in corn and black beans and cook until heated through.
Stir in coriander and season with salt and pepper. Top with soft boiled eggs cut in half.
Serve with lime wedges.
