- 2 large sweet potatoes, cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tsp olive oil
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
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
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.
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.
Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.