Searching for the ultimate brunch recipe? Look no further! This Sweet Potato Hash has everything you could want, including tangy halloumi and savoury baba ganoush. What could be better!!!
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Going out for brunch is a weekend treat I’ll never get tired of. But sometimes I want the same experience of a hot, flavourful brunch from the comfort of my own home. That’s how this recipe was born!
I was inspired by some of the best hash dishes I’ve had, plus some of my favourite flavours. The result is sweet potato roasted to bring out its flavours, with tangy and salty halloumi, savoury baba ganoush, and a fried egg.
Sweet potato breakfast hash
It is, of course, no surprise to find potatoes in a hash, although usually we are served the white variety. But sweet potatoes bring so much flavour of their own that they can really elevate a dish like this.
The sweetness of the potatoes does need balance, though. This is why halloumi and baba ganoush are so important in this breakfast hash. A bit of freshness, such as cherry tomatoes and fresh herbs, really round things out.
To cook the sweet potato, peel and cube them place them on a baking sheet. Drizzle with olive oil and then sprinkle cumin, garlic powder, smoked paprika and sat, then place in a preheated oven.
They will take about 40 minutes to be cooked all the way through and a bit crispy on the outside.
Since I first learned to make baba ganoush it has become a dish I go back to again and again. It’s fantastically good when added to a salad or over roasted vegetables.
It provides a deep umami taste and a garlicky kick, making any dish a more satisfying experience. But having tested lots of supermarket versions, I really do think it should be homemade to be really enjoyed.
Fortunately it’s not at all hard to make! And by making extra, you can enjoy it for a few days to come.
To make it, prick the eggplant with a fork or knife and place on a baking sheet. Get your oven good and hot using the broil or grill function. Cook it on the top rack of your oven as close to the heat as possible.
After 10-15 minutes, or when the skins are looking charred, turn them over and leave them for another 5 minutes. It’s important that they are very soft when taken out.
Let them peel for 5 or 10 minutes and peel the eggplants. Add the flesh to a food processor or blender with lemon juice, tahini, olive oil, salt and smoked paprika. Blend it until smooth, adding a bit more salt if needed.
Recipe tips and tricks
- White potatoes can be used in place of sweet potatoes.
- Baba ganoush stores very well in the fridge when placed in an air tight container. It can very easily be made a day in advance. I find that it actually tastes better when made in advance as there is more time for the flavours to blend together.
- I cut the halloumi and potatoes into roughly similar sized pieces. While this is not essential, it makes it a bit easier to plate and eat.
- Serve with toasted flatbread or sourdough.
For Baba Ganoush
- 2 eggplants, medium
- 1 clove garlic
- ½ lemon, juice only
- 2 tablespoon tahini
- 2 tablespoon olive oil
- ½ teaspoon smoked paprika
- Salt to taste
For Sweet Potatoes
- 2 sweet potatoes, cubed
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
Other Hash Ingredients
- 250g/8oz halloumi, cubed
- 4 eggs
- 2-4 flatbreads
- Prick the eggplant all over with a fork or the tip of a knife and arrange on a baking sheet. Turn your oven on and choose broil/grill function. Cook your eggplants at the top level of the oven as close to the element as possible for 10-15 minutes or until the skins are charred and the eggplants are nearly done. Then flip on the other side and cook for 5 minutes longer. Your eggplants have to be very soft all the way through. Let them cool for 5-10 minutes. Then peel.
- While the eggplants are cooling preheat the oven to 200C/400F. Peel and cube the sweet potatoes, then arrange them on a baking sheet. Drizzle the potatoes with the olive oil, then sprinkle with cumin, garlic powder, smoked paprika and salt. Roast in the preheated oven for 40 minutes until crispy on the outside and cooked all the way through.
- Meanwhile combine the flesh of the eggplants, lemon juice, tahini, olive oil, a pinch of salt and smoked paprika in a food processor or a blender and blend till smooth and creamy. Add more salt to taste.
- Cut the halloumi into similar sized cubes as the sweet potatoes and fry them over medium heat on a dry non-stick pan until golden on all sides. Turn them over often as they burn quickly. Remove to a separate plate and keep warm. To the same pan add 1 tablespoon of olive oil, then crack 2 eggs and fry them according to your taste.
- To assemble the breakfast hash place ½ or 1 flatbread on each plate, then spread a few spoonfuls of the baba ganoush and top with roasted sweet potatoes, fried halloumi and an egg. Sprinkle with a bit of sumac. Fresh tomatoes and cucumber add a touch of freshness to this delicious breakfast or brunch platter.
Baba ganoush could be made a day in advance. It tastes better after the flavours have a chance to blend for a bit.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 766Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 231mgSodium: 1365mgCarbohydrates: 88gFiber: 12gSugar: 15gProtein: 32g