The Urban Vegetarian’s host Desiree Nielsen serves up a filling and delicious sweet potato hash with edamame and bok choy, a perfect dish to fuel your morning.
Serves 3-4, as a breakfast or side
Ingredients:
1 large sweet potato, peeled and cubed
1 large Yukon Gold potato, peeled and cubed
Boiling water
½ tablespoon (7.5 ml) butter
½ tablespoon (7.5 ml) olive oil
1 clove garlic, minced
½ onion, chopped
½ teaspoon (2.5 ml) sweet paprika
½ teaspoon (2.5 ml) cayenne pepper
2 tablespoons (30 ml) sliced sundried tomatoes
1 small bok choy, chopped
1 cup (240 ml) frozen edamame beans (thawed)
Salt and pepper
Hot sauce, to serve
Method:
Add cubed potatoes and sweet potatoes to boiling water and parboil for 5 minutes. Drain and reserve.
Heat the butter and olive oil together in a large skillet.
Add sweet paprika and cayenne pepper and stir to combine, then add the sundried tomatoes and heat through.
Add the bok choy to the skillet and cook until starting to wilt.
Add sweet potatoes and potatoes and increase heat, cook and continue stirring until starting to crisp.
Add the edamame and cook for a few minutes to heat through.
Season with salt and pepper.
Serve with hot sauce.
Enjoy!
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