A colourful smoky hash of crisp-edged sweet potato, black beans, sweetcorn and peppers — hearty enough for dinner and easy enough for a busy weeknight.
Sweet Potato, Black Bean & Corn Hash
Description
A colourful smoky hash of crisp-edged sweet potato, black beans, sweetcorn and peppers — hearty enough for dinner and easy enough for a busy weeknight.
Ingredients
Ingredients
Instructions
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Heat 1 tbsp oil in a large lidded frying pan. Add the sweet potato with a splash of water, cover and cook over a medium heat for 10 minutes, stirring occasionally.
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Remove the lid, add the remaining oil, onion and pepper and cook for 8–10 minutes until the vegetables are tender and the sweet potato is beginning to crisp.
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Add the garlic, smoked paprika and cumin and cook for 30 seconds.
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Stir in the black beans and sweetcorn and cook for 4–5 minutes until piping hot.
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Season, squeeze over lime juice and finish with coriander.
Note
Keep the sweet potato pieces evenly sized so they cook at the same rate. Add sliced avocado or a fried egg when serving if you like.
sweet potato black bean corn hash, vegetarian sweet potato hash, black bean hash
