Inspired by: Diner breakfast hash
- Vata seasonOct – Dec in the north
- All year
Sweet-Potato & Ginger Breakfast Hash with Ricotta
- Serves
- 4
- Portion
- ≈200 g
- Time
- 30 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sweet potato (shakarkandi) | 2 medium, 1.5-cm cubes | 500 g | 2500 g | |
| Carrot | 1 large, diced | 150 g | 750 g | |
| Spinach (palak) | 3 cups | 120 g | 600 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Ginger, fresh | 2 tsp grated | 10 g | 50 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp thyme | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Ricotta (whole milk) | ⅔ cup | 160 g | 800 g |
Method
How to cook it
Step 1: Steam sweet potato and carrot 8 minutes until just tender.
Step 2: Heat ghee; add cumin, fennel and ginger; then the steamed vegetables and thyme; pan-fry 8 minutes, turning, until golden at the edges.
Step 3: Fold in spinach until wilted; season.
Step 4: Serve with spoonfuls of ricotta.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Tofennel seed, cumin and ginger
- FromFried potatoes→Tosteamed then pan-browned sweet potato
- FromEggs→Toricotta
Appears in
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