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.