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Maple sweet potato hash




Source of Recipe


adapted from Taste magazine






Recipe Introduction


serves 4 as a posh and very filling breakfast, or put it on wraps with leafy greens and salads of your choice for lunch. Or just sreve as a side with dinner or at a party.





List of Ingredients



• 30ml (1/8 cup) olive oil- maybe more...use as much as you need
  
• 1 brown onion finelly chopped
  
• 500g sweet potato peeled and cubed (recipe said frozen but it's not that hard to peel it yourself)
  
• 1 tbs ground coriander
  
• 400g black beans, canned or cooked from dry- rinsed, drained
  
• 60ml (1/4 cup) maple syrup - or care for the earth and use rice syrup
  
• 2 long green fresh chillis (not the wrinkly ones unless you like a burn) thinly sliced
  
• 1/2 bunch fresh coriander, leaves picked
  
• lime wedges
  






Instructions



1. Heat oil. Add onion, sweet potato and ground coriander. Cook stirring occasionally for 8 mins until sweet potato is softened.
   
2. Add beans, syrup and half the chili. Season. Cook stirring occasionally for 5 mins until heated through.
   
3. Serve on muffins or nice toast. Top with coriander leaves, remaining chili and a squeeze of lime (or use lemon)
   
4. You could add a sliced avocado or panfried flat mushroom to complete this as a truly special breakfast.
   
5. Or throw some rocket, alfalfa and raw finely sliced red capsicum on a wrap (or different salads of your choice) with hash