Sweet potato & sprout hash with poached eggs

Sweet potato & sprout hash with poached eggs

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(6 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 3
This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal357
  • fat10g
  • saturates2g
  • carbs49g
  • sugars28g
  • fibre12g
  • protein12g
  • salt0.4g
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Ingredients

  • 2 large sweet potatoes, cut into chunks
    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 tsp 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…

  • 2 red onions, thinly sliced
  • 300g Brussels sprouts, thinly sliced
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.

  2. Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.

  3. Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

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Comments, questions and tips

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Frantic Flapjack
25th Jan, 2017
3.8
This was really full of flavour but definitely tasted better than it looked! Went beautifully with the poached eggs and a very short ingredients list. What's not to like??
kcallen88
16th Dec, 2014
2.55
Nice enough, but a bit of a faff if you're not using leftovers
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