Halloumi & Sweet Potato Hash (HC)
Ingredients
- 160g sweet potato, cubed
- 1 tsp olive oil
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ red onion, cut into small chunks
- ½ red pepper, cut into small chunks
- 4 mushrooms, quartered
- 70g halloumi
- 1 egg
- 1 tsp chilli sauce or chilli mayo (optional)
Instructions
Preheat your air fryer to 180°C.
In a bowl, combine the sweet potato with ½ tsp olive oil, ½ tsp coriander, ½ tsp cumin, ½ tsp paprika, and ½ tsp oregano. Mix well.
Place the sweet potato in the air fryer basket and cook for 10-12 minutes.
Add the red onion, red pepper, and mushrooms to the bowl and add the remaining oil and spices. Mix well and add to the air fryer basket. Cook for another 5 minutes.
Add the halloumi slices on top and cook for a final 5 minutes, until golden and slightly crispy.
While the hash is cooking, fry your egg to your liking in a small pan.
To serve, plate the sweet potato and halloumi hash, top with the fried egg, and drizzle with chilli sauce/mayo if using.
Batch Cooking Tip: This recipe is perfect for batch cooking! To make multiple servings, simply increase the sweet potato, vegetables, halloumi and egg according to how many portions you’d like to prepare.
When scaling up the spices, start with about 1.5× the amount if doubling the recipe, then adjust to taste – it’s easier to add more seasoning later than to take it away.
You can cook the hash components ahead of time and store in the fridge for up to 3 days, then fry the egg just before serving.