A hearty hash is a great way to start the day. If I know I’ll be rushed in the morning, I prep the ingredients the night before or use leftover cooked ingredients. If I know I’ll be super rushed, I make the entire recipe ahead of time and then simply heat and enjoy.


  • 1 large sweet potato, diced
  • 1 large red onion, finely chopped
  • 1 parsnip, grated
  • 1 small red pepper, de-seeded and chopped
  • 4 ounces/115g baby portobello mushrooms, chopped
  • 2 tablespoons Umami Sauce Redux 
  • 6 ounces/175g cavolo nero, tough stems removed, coarsely chopped
  • ½ cup/75g fresh or thawed frozen peas
  • Ground black pepper
  • Salt-Free Hot Sauce(optional)


Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with a silicone mat or baking parchment.

Spread the diced sweet potato in a single layer on the prepared tray. Roast in the oven for 30 minutes, or until tender, stirring about halfway through. Remove from the oven and set aside.

Heat ¼ cup/60ml of water in a large skillet or heavy-based frying pan over a medium-high heat. Add the onion, parsnip and pepper and cook until softened, about 5 minutes. Add the mushrooms and Umami Sauce Redux and cook, stirring, for 1 minute longer. Stir in the cavolo nero, peas and black pepper to taste. Cook until the cavolo nero is wilted and tender, about 4 minutes. Drain off any liquid from the skillet; then add the roasted sweet potato and cook, pressing down with a metal spatula to lightly mash the ingredients together. Cook for 5 minutes, or until lightly browned on the bottom, then turn the hash with a metal spatula to lightly brown on the other side. Serve hot with Salt-Free Hot Sauce (if using).

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