Sweet Potato Hash with Mexican Crispy Topping
A delicious Indian-inspired breakfast dish with a crispy Mexican topping and sweet potato hash.
Ingredients
- ●2 large sweet potatoespeeled and diced
- ●1 cup mexican crispy corn flakescrushed
- ●2 tbsp coconut oilfor frying
- ●1 medium onionchopped
- ●1 tsp cumin powderfor seasoning
- ●to taste saltfor seasoning
- ●to taste pepperfor seasoning
- ●1/4 cup coriander leaveschopped (optional)
Instructions
- 1
Heat oil in a pan over medium heat.
- 2
Add onion and cook until softened, about 3-4 minutes.
- 3
Add cumin powder and cook for another minute.
- 4
Add diced sweet potatoes and cook until they are tender, about 8-10 minutes.
- 5
Transfer the sweet potato mixture to a serving dish.
- 6
Sprinkle crushed Mexican crispy corn flakes over the top of the sweet potato mixture.
- 7
Serve hot, garnished with chopped coriander leaves if desired.
- 8
To make crispy topping, heat oil in a pan over medium heat.
- 9
Add crushed corn flakes and cook until crispy, about 2-3 minutes.
- 10
Remove from heat and set aside.
- 11
To assemble, place a scoop of sweet potato mixture on a plate, top with crispy corn flakes, and serve immediately.