Roasted sweet potato, bacon and feta hash with savoury granola
Serves: 4Prepare & Cook:
420g mixed seeds and nuts
½ tsp spinneysFOOD Fine Cayenne Pepper
1 tbsp spinneysFOOD Honey
1 spinneysFOOD Free Range Egg, white only
3 tbsp olive oil
½ tsp spinneysFOOD Fine Cinnamon
2 tbsp olive oil
10 veal bacon rashers, roughly chopped
1 onion, chopped
100g kale, stalks removed and leaves sliced
2 large sweet potatoes, cut into 1cm cubes
2 rosemary sprigs, leaves picked and chopped
100g feta, crumbled
Preheat the oven to 180°C, gas mark 4. Line a large baking tray with baking paper.
For the granola, combine all the ingredients with 1 tsp salt in a large bowl. Spread out on the prepared tray and bake for 15-20 minutes, until crisp and golden. Set aside and leave to cool.
Meanwhile, make the hash. Set a large ovenproof pan with the olive oil over a medium-high heat. Cook the veal bacon for 10-12 minutes until crisp. Remove with a slotted spoon and set aside.
Fry the onion for 6-8 minutes until it starts to turn golden. Tip in the kale and cook for 5 minutes until wilted. Return the bacon and add the sweet potatoes, rosemary and feta. Season and stir to combine.
Transfer the hash to the oven and bake for 30 minutes, or until the sweet potatoes are cooked through.