Sweet potato hash, eggs & smashed avo

Sweet potato hash, eggs & smashed avo

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal558
  • fat32g
  • saturates7g
  • carbs47g
  • sugars21g
  • fibre12g
  • protein14g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 large ripe avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, ends trimmed and spiralized on a flat blade
  • 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 large eggs
  • sriracha, for drizzling

Method

  1. Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.

  2. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.

  3. Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
leight79
1st Jul, 2017
3.8
Tasty and easy. Used half the lime juice (1 lime seems a lot for 1 avocado).
Downwind Dec
13th Feb, 2017
5.05
Really Tasty. Worked out just like the method. Can see this one becoming a regular snack for busy evenings, and it would stand up well to tweaking.
lorna-jo
16th Jan, 2017
3.8
Really great, easy recipe. We added some cumin, smoked paprika and chilli flakes when cooking the sweet potato and served with kale on the side. Definitely will be making this again.
mola
12th Jan, 2017
5.05
Delicious! A little difficult to get it crispy,so finished in the oven , under the grill with a couple of slices of bacon to accompany the eggs. Lovely with the avocado, couldn't get sriracha so used Tabasco.
Katejmason
10th Apr, 2017
I don't own a spiralizer; do you think this would work if I grated the potato and onion?
goodfoodteam's picture
goodfoodteam
10th Apr, 2017
Thanks for your question. You could grate the onion and potato instead. If the potato seems quite moist, then squeeze out any excess moisture by wrapping it in a tea towel. The cooking time might vary. Stir occasionally as suggested and cook until softened and starting to crisp up.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.