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Close up of a plate of sweet potato hash
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Sweet Potato Hash with Halloumi and Baba Ganoush

Breakfast hash made with sweet potato, halloumi and baba ganoush.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Keyword: sweet potato hash
Servings: 4
Author: Julia Frey of Vikalinka

Equipment

Ingredients

For the baba ganoush

  • 2 eggplants medium
  • 1 clove garlic
  • ½ lemon juice only
  • 2 tbsp This is an affiliate link.tahini
  • 2 tbsp This is an affiliate link.olive oil
  • ½ tsp This is an affiliate link.smoked paprika
  • Salt to taste

For the sweet potatoes

  • 2 sweet potatoes cubed
  • 1 tbsp This is an affiliate link.olive oil
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp This is an affiliate link.smoked paprika
  • ½ tsp salt

Other hash ingredients

  • 250g/8oz halloumi cubed
  • 4 eggs
  • 2-4 flatbreads
  • Sumac

Instructions

  • Prick the eggplant all over with a fork or the tip of a knife and arrange on a baking sheet. Turn your oven on and choose broil/grill function. Cook your eggplants at the top level of the oven as close to the element as possible for 10-15 minutes or until the skins are charred and the eggplants are nearly done. Then flip on the other side and cook for 5 minutes longer. Your eggplants have to be very soft all the way through. Let them cool for 5-10 minutes. Then peel. 
  • While the eggplants are cooling preheat the oven to 200C/400F. Peel and cube the sweet potatoes, then arrange them on a baking sheet. Drizzle the potatoes with the olive oil, then sprinkle with cumin, garlic powder, smoked paprika and salt. Roast in the preheated oven for 40 minutes until crispy on the outside and cooked all the way through. 
  • Meanwhile combine the flesh of the eggplants, lemon juice, tahini, olive oil, a pinch of salt and smoked paprika in a food processor or a blender and blend till smooth and creamy. Add more salt to taste.
  • Cut the halloumi into similar sized cubes as the sweet potatoes and fry them over medium heat on a dry non-stick pan until golden on all sides. Turn them over often as they burn quickly. Remove to a separate plate and keep warm. To the same pan add 1 tbsp of olive oil, then crack 2 eggs and fry them according to your taste. 
  • To assemble the breakfast hash place ½ or 1 flatbread on each plate, then spread a few spoonfuls of the baba ganoush and top with roasted sweet potatoes, fried halloumi and an egg. Sprinkle with a bit of sumac. Fresh tomatoes and cucumber add a touch of freshness to this delicious breakfast or brunch platter. 

Notes

Baba ganoush could be made a day in advance. It tastes better after the flavours have a chance to blend.

Nutrition

Calories: 609kcal | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1839mg | Potassium: 1056mg | Fiber: 12g | Sugar: 14g | Vitamin A: 16515IU | Vitamin C: 9mg | Calcium: 724mg | Iron: 3mg