Sweet Potato, Rosemary & Feta Breakfast Hash

“This warm and nourishing breakfast will set you up for the day. Sweet potato contains slow-release carbohydrates and fibre to keep you satiated, along with beta-carotene to support immunity. Feta and organic eggs provide high-quality protein and healthy fats to enhance the absorption of fat-soluble vitamins. Eggs also contain choline, which is crucial for brain health, memory and mood. Hormone support comes from rosemary, which also lends this breakfast a beautifully delicate flavour,” says nutritional therapist Alexa Mullane.

By Grounded

Serves 220 mins
Sweet Potato, Rosemary & Feta Breakfast Hash

Ingredients

  • 300g sweet potato, diced
  • 1 tbsp oil or ghee
  • 1 tsp fresh rosemary, chopped
  • 80g feta cheese, crumbled
  • 2 organic eggs (optional, for topping)
  • Salt & pepper

Method

  1. Add the diced sweet potato to a pan with 2–3 tbsp water. Cover and steam over medium heat for 8–10 minutes until just tender.
  2. Remove the lid and allow any remaining water to evaporate. Add oil or ghee and increase the heat slightly.
  3. Let the sweet potato sit undisturbed for 2–3 minutes to develop a golden crust, then turn and repeat on the other side.
  4. Sprinkle in chopped rosemary, salt and cracked pepper. Cook for 2–3 minutes.
  5. Lower the heat, scatter over crumbled feta. Serve as is or top with a soft-fried egg.

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