Sweet potato breakfast hash
Ingredients
- Vegan chorizo
- ¼ cup vegan butter
- 2 medium kumara, cubed
- 1 cup green pepper, diced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp chilli powder
- 1 ½ tsp oregano
- 1 ½ tsp cumin
- 1 tsp paprika
- 1 tsp red pepper flakes
- ¼ tsp garlic powder
- 1 teaspoon pepper
- ¼ teaspoon salt
- 1 can sweet corn, drained
- 1 can black beans, drained
- Coriander
- Juice of 1 lime
- Jalapenos
- Vegan sour cream
Steps
- Pat potatoes dry with a towel if any moisture present.
- Heat oil in a pan over medium heat, once hot crumble in the chorizo and cook until browned. Transfer to a plate.
- Over medium high heat, melt vegan butter in the pan. Once hot add kumara in a single layer, if necessary cook in batches.
- Cook for 2 minutes without touching. Flip, cook another 2 minutes. Repeat a few times.
- Reduce heat, add in the peppers, onions. Cook until onion is translucent.
- Add in garlic and seasonings and stir to combine. Add corn and black beans and cook until heated through.
- Top with coriander, jalapenos, sour cream and lime juice.