Plenish
Crunchy on the outside and tender on the inside, our sweet potato hash with cashew queso is a bursting with good-for-you nutrients such as Vitamin C, A and healthy fats. Ideal for breakfast or brunch, this dish offers a lighter, healthier and flavourful twist on regular hash-browns.
Bring water to boil in a sauce pan and cook sweet potatoes with a pinch of salt until tender.
Gently fry the leeks and red pepper in a large skillet for 2-3 minutes until soft. Add the sweet potatoes and chilli flakes, and fry until the potatoes begin to caramelise. Try not to stir too much to allow a good crust to form on the potatoes.
Whilst that is cooking, combine all ingredients for the queso in a high-speed blender and blend until smooth. Drizzle the mixture over the hash and garnish with herbs of your choice.
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!
