This recipe is from The Healthy Mummy 28 Day Challenge.

You could use leftover roast vegetables in this recipe if you have them. This recipe makes 2 serves so share with the family or keep leftover vegetable hash in the fridge for breakfast another day.

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Sweet Potato Hash With Eggs & Rocket

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Course

Main Dish, Main Meals, Snacks

Prep Time

7 mins

Cook Time

25 mins

Servings

Ingredients

• 1 small sweet potato (160 grams)
• 1 tbs plain wholemeal flour (10 grams)
• 1 tsp extra virgin olive oil (5 mls)
• 1 tsp wholegrain mustard (4 grams)
• 1 tsp white vinegar (5 mls)
• 5 free-range eggs (250 grams)
• 1 cup rocket lettuce (30 grams)

Course Main Dish, Main Meals, Snacks Prep Time 7 mins Cook Time 25 mins Servings Ingredients 1 small sweet potato (160 grams) 1 tbs plain wholemeal flour (10 grams) 1 tsp extra virgin olive oil (5 mls) 1 tsp wholegrain mustard (4 grams) 1 tsp white vinegar (5 mls) 5 free-range eggs (250 grams) 1 cup rocket lettuce (30 grams)

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Instructions

1. Peel and chop sweet potato into chunks. Steam until tender. You could use leftover roast sweet potato or 2 cups of leftover roast vegetables for this recipe if you have them.
2. Place sweet potato (or leftover vegetables) into a bowl with one of the eggs, flour, mustard and olive oil. Mash well with a fork and mix together. Shape loosely into round patties/hash browns (you should be able to get 1-2 hash browns per serve).
3. Bring a saucepan, 3⁄4 filled with water, to the boil and add white vinegar.
4. Place a non-stick fry pan over a medium-high heat. Add hash browns to the pan and flatten with a spatula. Cook on each side for 3-4 minutes, or until golden.
5. When water has come to the boil, use a spoon to create a whirlpool by swirling water around the pan. Slowly crack the remaining eggs (2 per serve) into the whirlpool and poach for 2-3 minutes or until cooked to your liking.
6. Divide vegetable hash browns between two plates and serve with rocket and poached eggs on top.

Recipe Notes

This recipe contains 262 calories per serve.