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Smokey Beans and Sweet Potato Hash

Servings: 2


1 shallot or 1/2 red onion
a little olive oil
2 sweet potatoes (about 500g)
teaspoon cumin seeds
2 free range eggs
teaspoon smoked paprika
100g cherry tomatoes
1 x 400g tin of cannellini beans
a dash of balsamic vinegar
a few sprigs of fresh thyme


Finely shop the shallot or onion, put it into a hot pan with a little oil, and cook for 4-5 minutes, until browned.

Meanwhile grate your sweet potatoes into a big mixing bowl add a good pinch of salt and pepper, the cumin seeds and the eggs, and mix together well.

When the onions are beginning to brown, add the smoked paprika and cook for a minute.

Roughly chop the tomatoes and add to the pan, then drain the beans and add these too, along with a splash of balsamic and the leaves from the thyme.

Add a good pinch of salt and pepper and cook for 5 minutes, until the sauce has thickened and the tomatoes have broken down.

Heat a little oil in a large frying pan. Divide the sweet potato mixture roughly into 4 and use your hands to make a rough patty, then carefully put into the pan to fry.

Do this with the rest of the mix, so you have 4 patties. Cook on a low to medium heat for 4-6 minutes, until golden brown, then use a fish slice to carefully flip and cook for another 4-6 minutes.

As they cook, use the fish slice to gently push down on them to pack everything together.

Serve the hash with the beans and, if you like, a fried egg or some dressed leaves.