Sweet Potato & Beetroot Hash (Vegetarian & Gluten Free)
This is an easy, healthy and delicious hash brown that can be served both for lunch, dinner or made for meal prep purpose.
Servings 2
Ingredients
- 2 Beetroots washed and diced
- 2 medium Sweet potato washed and diced
- 1 Yellow onion minced
- 2 stems Green kale divided into smaller pieces (I also remove the core)
- 1/2 Lemon juiced
- Sea salt, to taste
- 1 tbsp Sunflower seeds
- 1 tbsp Pumpkin seeds
- Olive oil, to fry
- 2 Eggs
Instructions
- Preheat a nonstick pan over medium heat with some olive oil.
- Add the yellow onion and fry for 1-2 minutes.
- Then add the dived beetroots and fry for 6-7 minutes mores, until the beets are starting to get a little bowled and softened.
- Next add the dice sweet potatoes and fry not another 15-20 minutes. Until both the beets and sweet potatoes are soft and golden brown.
- Add the green kale and fry for another 1-2 minutes. The kale should just get warm and a little soft.
- Add the lemon juice, salt and black pepper and stir to combine.
- Pre two nonstick pan over medium heat, one with some olive oil and one plain.
- When the pan with the olive oil is hot is hot crack to eggs in the pan and fry until the whites have set.
- Add the pumpkin and sunflower seeds to the other pan and fry until warm and golden boon .
- Divide the beetroot and sweet potato hash between two plates. Top with fried eggs and dry roasted sunflower and pumpkin seeds.
- Serve warm!