Mr Wine With Food and I love brunch with a bit of spice on the weekends, and we try to make it a healthy brunch, with plenty of vegetables. Hash is a wonderful classic American dish. This one has a Southwestern vibe, and I changed regular potatoes to sweet potatoes to up the nutrition. Smokey chipotle paste combined with sweet potatoes just gives so much flavor! Packed out with sweetcorn and peppers and a poached egg on top, it is a pretty satisfying and tasty brunch.
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WINE NOTE: Sparkling wine with orange juice or Prosecco with peach juice (Bellini) are a great match for the smoky flavors of the chipotle.
BRUNCH FOR 2:
2 Sweet potatoes
1 Small onion chopped
1 Red bell pepper diced
2 tsp Chipotle paste (scroll to end for order link)
a pinch of Sea salt
2 slices of Canadian bacon or 2 bacon medallions cubed
1/2 cup / 125ml of Frozen sweetcorn
2 Scallions/spring onions thinly sliced
Sunflower oil spray
2 tbsp Red wine vinegar
Pierce the potatoes several times and place on a microwave potato tray or on a microwavable plate. Heat in the microwave for 10 minutes. Place on a chopping board and cut in half to cool. When cooled, chop the potatoes leaving the skins on.
Spray a non stick skillet and place on a medium heat. Cook the onions and pepper for about 10 minutes until soft. Add the sweet potatoes, chipotle paste and salt. Stir occasionally until the potatoes brown a little. Stir through the bacon and sweetcorn and cook for a few more minutes.
Boil some water in a pan with a tbsp of red wine vinegar for your poached eggs.
Stir the scallions into the hash and cook for one last minute. Drop your eggs into the water and cook while you plate the hash. Place the eggs on top of the hash and serve.
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