Sweet Potato and Bell Pepper Hash
with melted mozzarella topping3.5(39)
Calories
:Â
630.8 kcalProtein
:Â
28.4g proteinDifficulty
:Â
EasyFamily Friendly
Veggie
Allergens:
- Milk
- Wheat
- Egg
- Mustard
The beauty of a hash is that it's generally a 'throw everything in' type of dish. This particular recipe includes BBQ spiced sweet potato, tender bell peppers, and golden crumbed mozzarella that together make a delicious weeknight meal.
Ingredients
Serving amount
250 grams
Mozzarella
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
300 grams
Sweet Potato
1 unit(s)
Scallion
2 sachet(s)
BBQ Sauce
1 sachet(s)
BBQ Rub
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)630.8 kcal
Energy (kJ)2639.4 kJ
Fat33.1 g
of which saturates16.9 g
Carbohydrate55.8 g
of which sugars19.4 g
Protein28.4 g
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the sweet potatoes into 2cm chunks (peeling optional).
- Put the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt, pepper and half the BBQ rub then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Halve and peel the onion, then cut each half into 4 wedges.
- Halve the bell pepper and discard the core and seeds. Cut into 2cm wide strips.
- Place the pepper and onion on a lined baking tray and drizzle with oil.
- Season with the remaining BBQ rub, salt and pepper.
- Roast until soft and slightly charred, 14-16 mins.
3
- Drain the mozzarella then chop each ball into 6 pieces.
- Trim and thinly slice the scallion.
- In a bowl, mix together the BBQ sauce and mayo.
4
- Place the breadcrumbs in a medium bowl.
- Mix in 1 tbsp oil and ¼ tsp salt (double both for 4p).
5
- In an oven dish, carefully toss together the BBQ mayo, roasted sweet potato, onion and pepper.
- Distribute the mozzarella evenly over the top of the hash.
- Sprinkle over the breadcrumbs.
- Bake in the oven until the cheese is melted, 10-12 mins.
6
- Once cooked, carefully remove the dish from the oven.
- Divide generous helpings of sweet potato and bell pepper hash between bowls.
- Finish with a scattering of the sliced scallion.
TIP: Be careful with the dish—it's hot!
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