This mega healthy brunch dish is yet another reason to look forward to the weekend. The rich flavours and unique sweet potato hash will seriously impress friends or family.
- 1 tbsp of ghee or coconut oil
- 1 large onion, finely chopped
- 2.5cm piece of root ginger, coarsely grated
- 100g of red cabbage, shredded
- 2 tsp of panch phoran
- 2 sweet potatoes, about 200g each, cut into small bite-sized pieces
- 300ml of hot vegetable stock
- 150g of brussels sprouts, thinly sliced
- 2 large cauliflower florets, coarsely grated
- Sea salt and cracked black pepper
- Poached eggs
- Coriander leaves and diced red chilli, to serve
- Heat the ghee or coconut oil in a large frying pan and sauté the onion for eight minutes until softened. Stir in the ginger, red cabbage, panch phoran and sweet potatoes and cook for another minute.
- Tip the sweet potato mixture into the slow cooker pot and pour in the stock. Cover and cook on high for two and a half hours. Stir in the sprouts, returning the lid promptly, and cook for another 30 minutes to one hour, by which time the sweet potato should be tender and almost starting to break down. Season and stir in the grated cauliflower – there is no need to cook it as the cauliflower will soften in the residual heat.
- Season with salt and pepper and spoon the hash into shallow serving bowls. Serve topped with a poached egg and a sprinkling of coriander and chilli.
Recipe courtesy of Superfood Slow Cooker by Nicola Graimes & Cathy Seward