Kūmara Breakfast Hash
Gluten Free
Vegetarian
Serves 4 people
10 min prep
20 min cook
Some recipes are made for long family brunches, others for those nights when you want dinner sorted in 30 minutes. This Kumara Hash with Apricot Chutney does both!
Pairing golden kumara with eggs, wilted greens and a generous amount of Anathoth Farm Apricot Chutney, this is a dependable and forgiving dish that rewards minimal effort with maximum flavour.
By Kirsten Bridge
Ingredients
- 2 tsp Olive oil
- 1/2 Onion, finely diced
- 2 cloves Garlic, finely chopped
- 1 large Kumara, diced into 2cm cubes
- 1/4 tsp Ground cumin
- 1/4 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper, finely ground
- 2 handfuls Fresh spinach
- 4 Eggs
- 1/2 cup Anathoth Farm Apricot Chutney
- 1/4 cup Crumbly feta
- Sprouts to serve (optional)
Method
- Heat the oil in a large skillet over a medium heat.
- Add the onion to pan and cook for 1 minute. Add the garlic and cook for another 30 seconds.
- Add the kumara, cumin, paprika, salt and pepper, and cook for 10 minutes, stirring frequently.
- Place a lid on the pan and cook for another 5 minutes or until the kumara is easily pierced with a fork.
- Add the spinach and toss until wilted.
- Using a spatula form 4 wells in the hash. Crack the eggs into the wells.
- Spoon dollops of the Apricot Chutney around the pan then replace the lid. Cook until eggs are done to your liking.
- Sprinkle with feta and sprouts then serve immediately.
This Recipe Uses
Apricot Chutney 410g
$6.99
410g
