Chicken and Sweet Potato Hash & Strawberry Cheesecake French Toast

Try this flavour-packed hash for an easy, protein-packed midweek meal. Chicken mince is coated in delicious chipotle spice for added oomph. Then follow with strawberries with a different twist!

Chicken and Sweet Potato Hash

Ingredients

500g sweet potatoes

2 tbsp olive oil

1 onion

400g chicken mince

½ tsp garlic granules or 1 clove fresh garlic crushed

½ tsp dried rosemary

50g chipotle paste

100g curly kale (or Swiss chard, spinach, cabbage)

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Peel the sweet potatoes and cut into 3cm chunks. Toss with 1 tbsp of oil, season and spread out on a baking tray. Roast for 30-35 minutes until golden and tender.
  3. Peel and finely slice the onion. Heat the remaining 1 tbsp oil in a large non-stick frying pan over a medium-low heat. Fry the onion for 6-8 minutes until softened.
  4. Increase the heat to medium-high, add the chicken mince and fry for a further 8-10 minutes until opaque.
  5. Stir in the garlic granules, rosemary, chipotle paste and a good pinch of salt. Stir-fry for 1 minute. Pile in the kale and continue to stir-fry for 2-3 minutes until tender.
  6. Stir through the roasted sweet potatoes. Divide the hash among plates and serve.

Strawberry Cheesecake French Toast

Ingredients

150g cream cheese

1 tbsp icing sugar (plus extra to serve)

2 tsp vanilla extract

4 slices thick white toastie bread

50g strawberry jam

150 g fresh strawberries

3 medium eggs

150 ml whole milk

1 tsp vanilla extract

10g butter

Method

  1. Put the cream cheese in a bowl with the tablespoon of icing sugar and 1 tsp of the vanilla extract. Stir until well combined.
  2. Spread all 4 slices of bread with the strawberry jam and slice the strawberries.
  3. Divide the cream cheese between 2 of the slices of bread and spread to cover the surface, then cover the cream cheese with the strawberry slices. Cover with the 2 remaining slices of bread, jam-side down like a sandwich.
  4. Whisk together the eggs, milk and remaining vanilla extract and put in a shallow dish.
  5. Heat the butter in a large frying pan. Soak the sandwiches in the egg mixture, turning until they are well soaked, then transfer to the frying pan and fry until golden brown on the underside. Turn the sandwiches over and continue frying until golden on the other side.
  6. Remove from the pan and cut into triangles.
  7. Dust with icing sugar to serve.