Sweet Potato & Minced Chicken Hash
Can I really have this for breakfast?
This dish was influenced by love of corn beef hash which I was introduced to when I started working in the corporate world! That was my go to in the work canteen alongside a poached egg. However once I became more conscience about my eating habbits and made a decision to cut out all processed meats, salt intake and began to eat only real foods (foods in their natural form, grown or killed) I could no longer bear to eat meat that came from a tin!
This recipe is a perfect alternative to your usual breakfast, if you wish to give grains and cereals a break or if you simply wish to treat yourself or a loved one to a fancy breakfast. You cannot go wrong by starting your day filling up on iron rich kale, sweet potatoes which are full of antioxidants and the good proteins that you will get from the red kidney beans and chicken.
Another easy to follow recipe that you can achieve in no more than 30 minutes. Feel free to to use your protein of choice if you prefer not to have chicken or for a vegetarian / vegan option leave the meat out and it taste equally as good.
Leave me with your comments, suggestions and please don’t hesitate to ask if you have any questions.
4 Sweet potatoes
300g Minced chicken breast
400g Tinned red kidney beans
1 Large onion
300g Raw kale
2 Cloves of garlic
1 Tablespoon coconut oil
1 Tablespoon rock salt
1 Tablespoon black pepper
1 Tablespoon Chilli flakes
1 Teaspoon dried thyme
First pre heat the oven to 150 degrees while you prep the sweet potatoes. Then Was the potatoes thorourly as we will be leaving the skin on.
Chop the potatoes into small square cubes, drizzle with olive oil, a pinch of salt and pepper then place on a baking tray lined with baking paper and roast for 15 - 20 minutes.
In a large pan heat up the coconut oil and begin frying your onions that has been sliced into nice thick chunks. Crush the 2 garlic cloves with a garlic press (or chop into very small pieces if you don’t have a garlic press) and add to the pan.
Add the chicken mince to the pan of frying onions and immediately begin to season. Adding salt, thyme, chilli flakes, and black pepper then mix well together.
Once the chicken is cooked, add the kidney beans and mix. At this point you want to do a quick taste taste test to ensure your food is seasoned as you would like.
When the sweet potatoes have cooked and have nicely roasted, (crispy when touched and golden in colour) add them to your pan with the chicken mixture. Then add the kale and mix well.
Once all the ingredients are in the pan and have been tossed together thoroughly, turn the heat off. At this point all you want is for the Kale to slightly wilt but remain crunchy.
Serve with a boiled, fried or poached egg and enjoy!