I've been really craving sweet potatoes lately, so this potato and sweet potato hash really caught my eye.

Spicy Veggie Hash

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2 Tbsp. olive oil, divided
• 680g sweet potatoes, cubed
• 680g potatoes, cubed
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced
• 1 c. corn
• 1 clove garlic, minced
• 1/2 Tbsp. cumin seeds
• 8-12 eggs
• 1/4 c. chopped fresh cilantro
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• lime wedges, to serve
• ketchup, to serve
• hot sauce, to serve

Directions

1. Preheat oven to 200°C (400°F).
2. Toss the potatoes and sweet potatoes with 1 Tbsp. of the oil and spread on a baking sheet.
3. Roast at 200°C (400°F) for 30 minutes. Stir/flip, then roast for another 15 minutes. Keep warm.
4. Meanwhile, heat the remaining olive oil over medium heat.
5. Add the onion, bell pepper, and jalapeño and cook, stirring often, until tender (~10 minutes).
6. Stir in the corn, garlic, and cumin and cook until heated through (~3 minutes).
7. Combine the potatoes and other veggies and season to taste with salt and pepper.
8. Keep the hash warm while you cook the eggs. Cook 1-2 eggs per person by whatever method you prefer. Poached, fried, or scrambled works best.
9. Top hash with eggs, garnish with cilantro, and serve with lime wedges, ketchup, and/or hot sauce on the side.