I am slowly falling in love with boniatos, because of both their versatility and their lovely taste. In my latest culinary adventure with them, I had been looking for a substitute for potatoes to incorporate into a breakfast hash. I wanted an ingredient with a firm texture and with a little sweetness, but I didn’t want to use the most commonly found sweet potatoes, the red/orange kind, as I thought they would bring too much sweetness to the dish for my taste. One morning, I gave boniatos a try and I am very glad I did! Along with chicken, leeks and carrots as the other components of this hash, they were the perfect not-to-sweet potatoes to make this dish a very hearty and filling breakfast, ideal for a weekend morning.
Boniatos hash Recipe
Print recipe| Serves | 2 |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Total time | 45 minutes |
| Meal type | Breakfast |
Ingredients
- 2 Medium boniatos (diced)
- 1/4 cup leeks (green parts)
- 1/4 cup carrots (diced)
- 1/4 cup chicken breast (shredded or roughly chopped)
- vegetable oil
- salt and pepper
Directions
| 1. | Add enough oil in a small skillet to cover the bottom of the pan and heat up the oil on the stove top. (You can test the temperature of the oil by adding a piece of boniatos, it should start sizzling.) Add the diced boniatos, a dash of salt, and pan fry until the boniatos are cooked through and lightly brown and crispy on the outside. |
| 2. | Remove the boniatos from the skillet and place them in a small bowl. Keep them in the oven to prevent them from cooling down too much |
| 3. | In the skillet you used to cook the boniatos, add the carrots, and the leeks. Cook them until they both soften, but stop before the carrots become mushy. Add the shredded chicken and toss around just to warm it up. Season with salt and pepper |
| 4. | When the vegetables have the right consistency and the chicken is warm, remove them from the stove top. Add the vegetables and chicken to the boniatos and toss around until well combined. Serve immediately |
