Crispy Lentil Breakfast Hash
Method
Crisp the sweet potato: Heat the olive oil in a large non-stick skillet over medium heat. Add the sweet potato and cook for 7–8 minutes, stirring occasionally, until lightly browned and almost tender.
Add the vegetables: Stir in the onion and bell pepper and cook for 4–5 minutes. Add the garlic, smoked paprika, cumin and turmeric and cook for 30 seconds until fragrant.
Add the lentils: Stir in the cooked lentils and season with salt and black pepper. Cook for 4–5 minutes, allowing the lentils to become lightly crisp on the bottom. Stir in the kale and cook for 1–2 minutes until wilted.
Cook the eggs: Make three small wells in the hash and crack an egg into each. Cover the skillet and cook for 4–5 minutes, until the whites are set and the yolks are still slightly soft.
Finish: Sprinkle with pumpkin seeds and parsley. Drizzle with lemon juice and serve immediately.
Vegan option: Replace the eggs with 160 g firm tofu, crumbled and cooked with the hash during the final 4–5 minutes. Add 1 tbsp nutritional yeast for extra savoury flavour. Crispy lentils, sweet potato and colourful vegetables turn a classic breakfast hash into a satisfying high-protein, high-fibre meal. Turmeric, cumin, smoked paprika and extra virgin olive oil add layers of flavour while keeping this hearty breakfast plant-forward.
Nutrition Facts
Per serving
