Sweet Potato, Rosemary & Feta Breakfast Hash

Name: Sweet Potato, Rosemary & Feta Breakfast Hash
Total time: 20 min
Yield: 2
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

“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

Vegetarian
Gluten-free
Nut-free

Ingredients

Tick off as you go

Method

5 steps

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