Sweet Potato Hash Browns With Baked Beans
Looking for a way to boost your breakfast without much extra effort? This take on classic hash browns will do just that.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Immersion blender
- Food processor
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Spatula
- Spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Grater
- Colander
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 5 large truss tomatoes, roughly chopped
- 40 g (1½ oz/ ¼ cup) sun-dried tomatoes
- 4 soft medjool dates, pitted
- 1 tsp red wine vinegar (optional)
- 1 small handful fresh basil leaves
- 750 g (1 lb 10 oz/ 3 cups) cooked cannellini beans, rinsed and drained
- 2 large sweet potatoes (about 650 g/ 1 lb 7 oz), peeled
- 10 spring onions (scallions), green part only, finely sliced
- 50 g (1 3/4 oz/ 1/3 cup) wholemeal (whole-grain) spelt flour
- 3 eggs, lightly beaten
- Olive oil for frying
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