Vegetarian Breakfast Hash

Suitable for vegetarians. Serves 2.

This is an extremely simple vegetarian breakfast. It's all made in one pan and if you do some chopping in advance, it can be whipped up in almost no time at all. You can easily scale up the ingredients too if you want to serve a crowd. Ideal for post-sesh rejuvenation. I've also made a vegan version of this, subbing out the eggs for healthy dollops of vegan yoghurt and the cheese for a sprinkling of crushed toasted cashews.

Ingredients:

• 2 medium sized sweet potatoes, cut into small chunks or thin coins, 
• 1 can red kidney beans, strained and washed, 
• 1 red onion, finely diced, 
• 3 cloves garlic, minced, 
• 1 chilli, finely chopped, 
• 200g kale, cut into thin ribbons, 
• 2 tomatoes, roughly chopped, 
• 2 tsp ground coriander, 
• 1 tsp ground cumin, 
• 3/4 tsp smoked paprika, 
• 2 large eggs, 
• 1 handful grated white cheddar cheese, 
• juice of half a lime, 
• roughly chopped fresh coriander to garnish.

Method:

• Place an oven-safe pan over medium-high heat with 1 tbsp oil.
• Add the sweet potatoes. Cook for 7-10 minutes or until they start to soften.
• Add the onion and cook for 3-4 minutes or until soft.
• Add the garlic and chilli and cook for 2 minutes or until fragrant.
• Add the kale along with 1 tbsp of water. Cook until wilted and soft. The water will help the kale to break down.
• Add the ground coriander, cumin, and paprika and mix to combine.
• Add the beans and mix. Add the tomatoes on top.
• Season to taste with salt and pepper.
• Remove from the heat.
• Create 2 small depressions in the hash and crack in the eggs. They should be sitting on top of the other ingredients.
• Sprinkle the cheese around the areas not covered by the eggs.
• Turn your oven onto broiler setting (or preheat to 250c).
• Place the pan into the oven and cook for 5-6 minutes or until the eggs are cooked to your liking and the cheese is melted.
• Alternatively, rather than using the oven, you can simply leave the pan on the hob and cover it to cook the eggs and cheese. This will cook the hash, but it will not result in as crispy a texture as you would get from using the oven. 
• Carefully remove the pan from the oven and let cool for 2 minutes.
• Squeeze the lime juice onto the hash and garnish with fresh coriander. 
• Serve with toast and hot sauce.