Try this nourishing yet filling sweet potato hash for a healthier twist on a traditionally deep-fried samosa.
Did you know sweet potatoes offer a variety of nutritional benefits, including antioxidants, and vitamins and nutrients like iron, potassium, and magnesium? In this recipe, cubed sweet potatoes are sauteed with onion, carrots, peas, and corn until golden brown and tender, seasoned with spices and topped with a protein-rich soft-cooked egg. This healthy dish is easy to make ahead and is sure to keep you energised and satisfied all day long!
Recipe: Sweet Potato Samosa Hash
- 2 cups sweet potato, washed, peeled and cubed
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 cup frozen corn, pea and carrot blend
- 1 green chile, deseeded and finely diced
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon chilli powder
- ¼ teaspoon garlic powder
- 4 eggs
- Optional topping: chopped fresh coriander
- In a large skillet, heat olive oil over medium-high heat until glistening. Add cubed potatoes and onion, sauteeing until tender and brown on all sides, about 15-20 minutes depending on the size of your cubes.
- Add corn, peas, carrots, and chile, continue to saute for another 5-7 minutes. Add spices, continue to cook and stir for another 2-3 minutes.
- Turn the heat to low. Using a wooden spoon, create 4 indentations in the hash. Break one egg into each indentation. Add 2 tablespoons of water to the skillet, and cover with a tight-fitting lid. Continue to cook until egg whites set, 7-10 minutes. Serve warm.
- If you’re making the hash ahead of time, simply cook the vegetable mixture and leave out the eggs until you’re ready to reheat and serve.