Since I’ve been trying to eat a lot healthier I have been trying to find some delicious breakfasts rather than eat boring (but nice) things such as gluten free toast, cereals, boiled eggs, etc.  Breakfast is the most important meal of the day and as well as providing us with our energy needs for the day ahead, it also gives us a lot of important nutrients as breakfast foods can contain sources of calcium, iron and B vitamins.  Eating breakfast has long term health benefits too, it can help  reduce your waistline  (are you listening, body?) as you are less likely to eat high fat and sugary snacks later in the morning and reduce your risk of diabetes, high blood pressure and heart disease too.

As I work shifts some mornings I do have time to cook things since I’m not having to rush around and can eat at a more leisurely pace, other mornings I am frantically running around trying to make breakfast, get ready and look out something for dinner that night.  I have got a few breakfast recipes to share with you over the next few weeks so I will start with the one I had this morning – Sweet Potato Hash.  It’s vegan on its own but you could add fried mushrooms or chickpeas with it for some protein or if you want to make it a carnivore’s breakfast you could add in some chopped chorizo or bacon bits.  I had mine with two poached eggs and ’twas very good!

After washing and peeling your sweet potato, shred it using a julienne peeler taking care not to also shred your fingers at the same time as it really hurts. Trust me on this one.  Repeat with the courgette although you don’t need to peel this first.

Place in a large bowl and add your minced garlic, slice your red onions thinly and chuck them in too.

Season with salt and pepper and if you want a bit of a kick to your breakfast add some chilli, otherwise leave it out.

Add the oil to your frying pan and set it to a medium heat, once it’s hot enough chuck in your ingredients and fry for a couple of minutes.  Add the fresh herbs or you could use some dried herbs instead then cover with a lid for a further 10 mins or until nice and soft, stirring every so often as it can stick to the bottom of the pan.

While your potato hash is simmering, boil a kettle and then pour the boiling water into a pan.  If you have those poached egg pods then lightly grease them before adding your cracked egg into it, if not then crack your eggs into the water. Cover the pan with a lid and heat up the water until it starts to boil again, once the water has started to roll turn off the heat and allow the eggs to gently cook until they turn white.

Once everything is ready arrange on a plate, add a bit more pepper and some more fresh herbs. Eat and enjoy!