Anytime Sweet Potato, Carrot, Onion & Garlic Hash

Mmmm HASH!
There are two things I absolutely love about this recipe;

1. It is an ANYTIME dish – good for breakfast, lunch, dinner, main meal or side dish
2. It is FILLING – it keeps you full for hours afterwards thanks to the low GI carbs

So those are the two main reasons, but there are heaps more! This dish is super easy, only requires one pan to cook it in, keeps in the fridge for up to a week, is freezer friendly and is full of healthy, nutritious, affordable ingredients (carrots and onions are often some of the cheapest vegetables in any grocery store).

It is also highly customisable. As long as you have sweet potato as the basic ingredient, you can add other veggies such as white potato, parsnip, beetroot, mushrooms (just make sure to dice the other veggies to similar sizes as the sweet potato so it cooks evenly). Don’t like onion or garlic? Leave it out. Add your favourite herbs and spices and choose which fat you prefer to cook it in (olive oil, ghee, coconut oil).

I’ll often make a big tray of sweet potato hash and then take it to work for breakfast, make a little hole in the middle of the mix and break in a raw egg. As it heats up in the microwave it cooks the egg and voila – yummy, filling, gluten-free, paleo breakfast!

You can also make this recipe at the same time as roasting meat on Sunday Meal Prep day. Keep it stored in the fridge and heat it up as a side dish to go along with some meat and green veggies. You could even have it cold tossed through some salad. This saves a tonne of time during the week and makes it easy to decide what to have for dinner when you know half of the meal is already sorted.

Ok… so I think you get how much I love this recipe. But I want to reiterate that it’s so important to find healthy recipes that you enjoy eating and want to make again and again. This is what makes healthy eating easier; when it’s something you look forward to rather than something you think you “should” do. I encourage everyone to experiment in the kitchen and find those recipes and flavours that excite you!

Wash and dice the sweet potato and carrots (no need to peel, there is tonnes of nutrients in the skin). Place the sweet potato and carrots onto a parchment paper lined baking tray / cookie sheet and sprinkle over the garlic powder, paprika and salt. Drizzle over the olive oil and mix so that everything is evenly coated (just get your hands in there to mix everything around!). Place into the oven to bake for 45 minutes at 200° celsius (392° Fahrenheit).

While the sweet potato and carrots are cooking, peel and finely slice the onion and garlic. Let the garlic and onion sit for at least 10 minutes as this increases the beneficial allyl sulfur compounds (compounds which help fight cancer, boost antioxidant status, and ward off liver damage) and makes them more resistant to heat.

At the 45 minute mark, take the tray out of the oven and sprinkle over the sliced onion and garlic. Mix everything around and place back in the oven to bake for a further 15 minutes. Mix everything around again and bake for a final 15 minutes or until everything is cooked through and crispy.

Divide mixture up into 5 glass containers for breakfast or lunch throughout the week. Serve with poached or fried egg, fresh avocado or other greens. Enjoy anytime!

Meal prepped Sweet Potato, Carrot, Onion and Garlic Hash with gluten-free pork chipolata sausages, cherry tomatoes and a raw egg ready to be cooked in the microwave at work

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Anytime Sweet Potato, Carrot, Onion & Garlic Hash

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 5 Serves

Calories 267kcal

Author The Consumption

Ingredients

• 5 cups diced sweet potato one large sweet potato
• 1.5 cups diced carrots about 3 medium carrots
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground salt
• 2 tablespoons extra virgin olive oil
• 3 cloves of garlic thinly sliced
• 2 onions thinly sliced

Instructions

• Wash and dice sweet potato and carrots (no need to peel) and place onto a parchment paper lined baking tray / cookie sheet
• Sprinkle over the garlic powder, paprika and salt
• Drizzle over the olive oil
• Mix so that everything is evenly coated
• Bake in the oven at 200° celsius (392° Fahrenheit) for 45 minutes
• Peel and finely slice the onion and garlic
• At the 45 minute mark, take the tray out of the oven and sprinkle over the sliced onion and garlic. Mix everything around and place back in the oven to bake for a further 15 minutes
• Mix everything around again and bake for a final 15 minutes or until everything is cooked through and crispy

Notes

• Divide mixture up into 5 glass containers for breakfast or lunch throughout the week
• Serve with poached or fried egg, fresh avocado or other greens

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