Sweet potato hash with poached eggs
Recipes: Grant Schofield, Caryn Zinn and Craig Rodger
Images: copyright © Todd Eyre Photography
We are a nation that loves to brunch. But if, like us, you don’t want to wait around for hours with your hanger levels rising , you can get the same cafe experience at home with this sweet potato hash and poached egg breakfast recipe.
PREP TIME: 20 minutes
COOK TIME: 30 minutes
1 cup diced bacon (4–6 rashers, optional)
1 tsp olive oil, if needed
1 medium-sized sweet potato
2 spring onions, thinly sliced
1 egg, whisked
½ cup grated cheese (optional)
white vinegar as needed
1 avocado, sliced
small handful parsley, chopped (optional)
Heat a large frying pan over a medium heat and cook bacon for 5–6 minutes, until golden (add a teaspoon of oil if needed). Set aside, but don’t wash the pan.
Grate the sweet potato into a large bowl. Mix with the spring onion, egg and cheese (if using) and the cooked bacon. Allow to cool slightly before shaping into 4–6 palm-sized hash cakes about 2 cm thick.
Using the same pan, heat a little oil over a medium heat. Add the hash cakes and fry for 3–4 minutes on each side until crispy and cooked through.
While the hash cakes cook, poach the eggs. Add boiling water from the kettle to a medium-sized pot and heat over a medium heat until nearly boiling. Add 2 tablespoons of vinegar for every litre of water.
Gently stir the water to create a smooth current, then crack the first egg directly in the middle of the pot. Crack more eggs into the pot where there is room (you might need to gently stir the water to resume the current, to help get a nice poached egg shape). Cook for 2–3 minutes, then check whether they are ready – they should feel soft, but the outside should be firm enough to be lifted out of the water without breaking.
Serve the sweet potato hash topped with poached eggs, slices of avocado, and parsley.
Vegetarian option: Simply leave out the bacon and make sure that the cheese you choose is a tasty one.
Carbs 14.2 g
Protein 16.2 g
Fat 26.7 g
Energy 364 Cal