Sweet Potato Hash with Paprika Yogurt Sauce

Mix up natural yogurt, lemon juice, paprika and salt to make the sauce and set aside. You can make a bigger batch ahead of time and store in the refrigerator to top roasted meats or eggy dishes. (Certified yummy!)

For the hash, heat up a skillet or pan with the olive oil. Toss in sausage, breaking it up with a spoon, and let it sear for about 1 minute. Remove and set aside.

In the same pan on medium low, add in minced garlic and white parts of spring onion. Stir around for about 1 minute until softened and caramelized.

Add in cubed sweet potato with water or stock. Let it come to a simmer and cover.

Once water has evaporated, check and see if potatoes are tender but not falling apart. Sprinkle in reserved cooked sausage and sliced green parts of spring onion. Toss until combined and plate. Pour over a spoonful of paprika yogurt sauce and enjoy!

Serving suggestion: Top with fried egg and sliced fruit to make it a square meal!