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Sweet Potato and Bell Pepper Hash

Sweet Potato and Bell Pepper Hash

with melted mozzarella topping

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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.

Tags:Family FriendlyVeggie
Total Time40 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g



1 pack



1 piece

Bell Pepper

1 piece


300 g

Sweet Potato

1 piece


2 sachet

BBQ Sauce

1 sachet


2 sachet


(ContainsEgg, Mustard)

Not included in your delivery

to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)631 kcal
Energy (kJ)2639 kJ
Fat33.07 g
of which saturates16.86 g
Carbohydrate55.76 g
of which sugars19.38 g
Dietary Fiber0 g
Protein28.44 g
Cholesterol0 mg
Salt1.85 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.
Utensilsarrow down iconarrow down icon
Oven dish
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • 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.

  • 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.
  • 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.
  • Place the breadcrumbs in a medium bowl.
  • Mix in 1 tbsp oil and ¼ tsp salt (double both for 4p).
  • 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.
  • 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!