Breakfast
Sweet Potato & Black Bean Hash
A smoky, vibrant brunch dish made with our Chipotle and Red Pepper Paste – full of colour, comfort, and bold Mexican-inspired flavour.
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
