Sweet potato hash and smoky frijoles

1 Put the kumara chunks in a microwave-proof bowl. Cover and microwave at 600W for 10 min or until tender (or steam or roast the chunks, covered, in the oven).

2 Meanwhile, make the frijoles. Toast the cumin seeds in a deep non-stick frying pan over a medium heat for about 1 min or until fragrant. Add the 1 tablespoon oil, onion and garlic and soften gently for 10 min. Add the oregano, smoked paprika, black beans and stock to the frying pan, then bring to a simmer. Cook gently for 15 min, stirring occasionally, then season to taste with black pepper. Set aside.

3 Roughly mash the cooked kumara with a fork, then mix in the chilli, garlic, spring onions, chopped coriander stalks and black pepper. Mix well. Heat half the oil in a large frying pan. Divide the kumara mash into 4 equal amounts, then add to the pan (keeping them separate). Fry for 3–4 min until crispy and golden. Flip over and cook for a further 2–3 min. Remove from the pan and keep warm.

4 Peel and halve the avocados and remove the stones, then lightly brush the cut sides with the remaining oil and season with black pepper.

5 Return the frying pan to the heat and add a little of the remaining oil, then fry the eggs to your liking, in batches if necessary. Meanwhile, heat a non-stick griddle pan until hot. Cook the avocado halves, cut-side down, for 1–2 min over a high heat until char lines appear. Divide the kumara hash among 4 plates, then spoon over the frijoles, top with an egg and put an avocado half on the side. Crumble over the feta and sprinkle with the coriander leaves and chilli slices, if using. Serve with lime wedges.