Ingredients:

2 medium sweet potatoes (peeled & sliced)

1 large cooked fish (de-boned & crumbled)

1 cup red bell peppers (cut into strips)

1 cup green red bell peppers (cut into strips)

1 cup carrots (thinly sliced)

1/2 cup diced green beans

2 diced onions

1 tbsp chopped curry & mint leaves

1 tbsp ginger (cut into thin strips)

1 tsp chopped garlic 

1 tbsp chopped scotch bonnet

1 tsp curry

6 large eggs

2 stock cubes

1 tsp salt

1/2 cup oil

Method

Heat the oil in a pan. Add the chopped ginger, garlic, scotch bonnet, curry and mint leaves. Saute for a minute on low flame.

Add 1 cup red bell peppers and stir fry for 5 minutes on medium flame. Add 1 cup green bell peppers stir fry for 5 minutes. Add diced green beans. Stir for few minutes. Add carrots and stir fry. Add salt, curry powder, crushed stock cubes and stir. 

  Add boiled potatoes. Then add the crumbled fish on top of the potatoes. 

 Whisk the eggs and pour all over the potato and veggies. Add the remaining red bell peppers, green bell peppers, carrots and onions. Cook on low flame till the eggs are cooked. You can cover the pan. 

 Potato Casserole is ready! Serve warm and enjoy!

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