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.
Serves
2
Cook Time
Dietary
No items found.
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
- 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.
- Remove the lid and allow any remaining water to evaporate. Add oil or ghee and increase the heat slightly.
- Let the sweet potato sit undisturbed for 2–3 minutes to develop a golden crust, then turn and repeat on the other side.
- Sprinkle in chopped rosemary, salt and cracked pepper. Cook for 2–3 minutes.
- Lower the heat, scatter over crumbled feta. Serve as is or top with a soft-fried egg.
