Sweet potato and feta hash
This gluten free sweet potato and feta hash is a super easy dinner or brunch idea. This can be shared between 2 people or made for one hungry person!
Servings: 2 people
Ingredients
- 400 g cooked sweet potato (in approx 1-inch cubes)
- 100 g feta (rougly crumbed/chopped)
- 150 g tinned sweetcorn
- 1/2 tbsp olive oil
- 2 large eggs
- 1 tbsp chopped fresh coriander
- 1 tsp za'atar (plus extra for sprinkling on top)
Instructions
- Preheat the oven to 180'C. Add the olive oil to an ovenproof skillet and heat on a medium heat.
- Add the olive oil to the skillet and heat on a medium heat. Then add the sweetcorn, za'atar and sweet potato to the pan. Fry on a medium heat for 3-4 minutes, stirring regularly.
- Next crumble in the feta, stir well then take off the heat. Make 2 wells and crack the eggs into them. Sprinkle with a little extra za'atar and then place in the oven for approx 8 minutes, or until the whites have just set.
- Remove from the oven, sprinkle with salt and pepper and the chopped coriander and serve hot.
Nutrition
Serving: 1portion | Calories: 488kcal | Carbohydrates: 60g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 231mg | Sodium: 632mg | Fiber: 9g | Sugar: 19g
