This is a super yummy and easy breakfast hash. And if you end up with leftovers, you can use it as filling in your faux omelet the next day (faux omelet recipe will be posted next).
Time from start to plate: 25 minutes
3 to 4 medium sweet potatoes
Half a link from soyrizo package
Rosemary (dry or fresh)
This is how we do:
Heat some olive oil in a medium pan. Dice up the sweet potatoes after thoroughly washing (you can leave the skin on or peel – its up to you).
Add the potatoes to the pan and sauté on medium heat.
Chop up the red onion and add to the potatoes after they’ve been cooking for at least five minutes.
Add salt, pepper and a spindle of rosemary. Continue sauteing until the sweet potatoes soften.
Plate and serve with some toast and a mimosa! 🙂