I’m all about one-tray breakfasts so much so I dedicated a whole chapter to them in my ' Stace's Quick & Healthy Breakfasts' recipe eBook.. See, I don’t mind spending a little time to get brekkie ready if I can walk away, change nappies, put a load of washing on and come back to a cooked breakfast. This veggie sweet potato hash brown fits the brief perfectly. And it’s extra easy if you grate the veg the night before. And if you're wanting things even quicker in the morning, grate the veg the night before. I do and have the babes lay it flat on the oven tray in the morning. My two always have seconds of this one, they LOVE it.
2 medium sweet potatoes
3 kale leaves, finely sliced
5 rashers bacon, finely sliced
2 heaped tbsp Italian herbs
4 tbsp butter or olive oil
50g basil pesto
Salt & peper
Preheat your grill to the hot function. Grate the sweet potato and mix it with the kale, bacon slices and herbs. Lay the mixture flat on a lined oven tray and dot with butter.
Bake it under a grill for 10 mins, giving it a quick stir half-way through so that the sweet potato crisps up. You may want to add a little extra butter / oil to ensure this happens.
With 2 minutes to go (ensuring your sweet potato is starting to crisp), make four small holes, crack in the eggs and return the tray to the grill for a minute or two, until set. To serve, top the eggs with a little pesto and a sprinkle of salt and pepper.
Sweet potato is a great, naturally sweet vegetable to include at breakfast. This recipe uses the bacon to flavour the hash brown and the kids won’t even know there are three large serves of veggies hiding within.
Not a fan of sweet potatoes? Use potatoes, carrots or parsnips instead.
Can't eat eggs? Leave them off
Don't like basil pesto? That's cool, eat it without it or choose a little hummus or smashed avocado