This makes a great breakfast or brunch dish. The sweet, slightly caramelised sweet potato is crying out for a few rashers of crispy bacon and a soft poached egg!
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- Method :
- Peel the sweet potatoes and chop them into approx. 1-‐inch dice. Place in a pan of cold water with a little salt, bring to the boil, cook for 5 minutes, and drain.
- Meanwhile, heat the olive oil in a large frying pan and -‐ if using -‐ lightly fry the garlic for 1 minute. Add the spring onions, sliced pepper, and thyme. Fry for a further minute.
- Add the diced sweet potato, increase the heat slightly, and toss all of the ingredients together. Add the butter. Continue to fry for 5-‐6 minutes, or until the sweet potato begins to colour and caramelise slightly. Alternatively, if using an ovenproof pan, place in a hot oven for 10 minutes to finish cooking.
- Add the chives, season with salt and pepper, and serve immediately.