Sweet Potato Hash With Eggs & Rocket
Servings Prep Time
2 7mins
Cook Time
25mins
Servings Prep Time
2 7mins
Cook Time
25mins
Ingredients
  • 1 small sweet potato(160 grams)
  • 1tbs plain wholemeal flour(10 grams)
  • 1tsp extra virgin olive oil(5 mls)
  • 1tsp wholegrain mustard(4 grams)
  • 1tsp white vinegar(5 mls)
  • 5 free-range eggs(250 grams)
  • 1cup rocket lettuce(30 grams)
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.

Print Recipe
Sweet Potato Hash With Eggs & Rocket
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)
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)
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.