Sweet potato, pepper and red bean hash

Whip up a hearty brunch that everyone will love, with smoky flavours, lime juice and a kick of Tabasco! Serve with vegan sour cream or a spoonful of unsweetened soya yogurt EASY TIP Chop the sweet potatoes, red onion and pepper up to a day in advance, then simply throw in the pan for a fuss-free brunch.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat the oil in a large frying pan and throw in the sweet potatoes. Cook over a medium-high heat for 10 minutes, stirring frequently to avoid sticking.

Step 2

2 Add the red onion and pepper and cook for a further 10 minutes, stirring frequently.

Step 3

3 When the sweet potato has softened, stir in the kidney beans, chilli powder and smoked paprika and cook for a 2–3 minutes, coating all of the ingredients in the spices.

Step 4

4 Remove from the heat and squeeze over the lime juice. Sprinkle over a few drops of Tabasco to taste and scatter with the chopped parsley. Season generously with smoked sea salt and black pepper just before serving.