Sweet potato hash with poached eggs

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Sweet potato hash with poached eggs

Breakfast just got better with this nutritious veggie feast

20 minutes

Serves 2

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food – starting from breakfast!

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food – starting from breakfast!

Ingredients

  • 300g sweet potatoes, coarsely grated
  • 3 medium eggs
  • Small handful chives, finely chopped
  • Freshly ground black pepper
  • 1 teaspoon vegetable oil
  • 1 tablespoon white wine vinegar
  • 1/2 ripe avocado, cut into chunks

CALORIES: 328

FAT: 15.8g

5 A DAY: 2

SALT: 0.5g

SUGAR: 8.4g

Method

  1. In a small bowl, mix together the sweet potato, 1 egg, most of the chives and black pepper.
  2. Heat the oil in a large frying pan over a medium-high heat. Divide the sweet potato mixture into four equal portions and spoon into the pan, flattening gently to make thin patties. Cook for about 5 minutes on each side until golden brown.
  3. Meanwhile, bring a large pan of water to simmer and add the vinegar. Break each remaining egg into a separate ramekin or small bowl. Make a whirlpool in the simmering water with a whisk and gently pour 1 egg into the whirlpool. Working quickly, add the other egg while the water is still swirling. Reduce the heat and cook for 3–4 minutes before gently lifting the eggs out of the pan with a slotted spoon and resting on a piece of kitchen roll.
  4. Serve 2 sweet potato patties with a poached egg and half of the avocado. Garnish with remaining chives.

Serving suggestion: Add steamed spinach for another portion of your 5 A DAY.


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