

James Strawbridge
Sweet Potato & Black Bean Hash
Info
A smoky, vibrant brunch dish made with our Chipotle and Red Pepper Paste – full of colour, comfort, and bold Mexican-inspired flavour.Ingredients
Method
Ingredients
For the hash:
- 2 medium sweet potatoes, peeled and diced
- 1 red pepper, roughly chopped
- 1–2 tbsp oil (rapeseed or olive)
- Salt & pepper, to season
- 1 can black beans, drained and rinsed
- 1–2 tbsp Bart’s Mexican chipotle and red pepper paste
For the pink pickles:
- 1 red onion, finely sliced
- 1 bay leaf
- Pinch of:
- Coriander seeds
- Fennel seeds
- Pink peppercorns
- Chipotle flakes (or chilli flakes)
- 1 tbsp sugar
- 100ml vinegar (apple cider or white wine vinegar)
- 50ml boiling water
For the chilli oil:
- 1 tsp Bart’s Mexican chipotle and red pepper paste
- 2–4 tsp vegetable oil
To serve:
- 2–4 fried eggs
- Fresh coriander, chopped
- 1 ripe avocado, sliced
- Lime wedges
- Fresh orange juice
Method
1. Heat 1–2 tbsp of oil in a large frying pan over medium heat. Add the diced sweet potatoes and chopped red pepper. Season with salt and pepper. Fry for 15-20 minutes, stirring occasionally, until the sweet potatoes start to caramelise and soften.
2. In a heatproof bowl or jar, add your sliced red onion, bay leaf, and spices. Sprinkle over the sugar. Pour in the vinegar and boiling water. Stir and let steep for 15–20 minutes, or until cooled to room temperature.
3. Stir in the Chipotle and Red Pepper Paste. Let it coat the veg and cook for another 2–3 minutes. Add the drained black beans and stir through to warm them up.
4. In a small bowl, whisk together 1 tsp chipotle paste with 2–4 tsp oil. This will form your smoky chilli drizzle for the eggs.
5. In a separate pan, fry the eggs to your liking — runny yolks work beautifully here. Spoon over some of your chipotle chilli oil while they cook for extra flavour.
6. Spoon the hash onto plates. Top with fried eggs, a drizzle of chilli oil, and a handful of chopped coriander. Add sliced avocado, pink pickles on the side, and lime wedges to squeeze over the top. Serve with a glass of orange juice for a zesty brunch finish.
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