Back bbcgoodfood.com

Sweet potato & sprout hash with poached eggs

Name: Sweet potato & sprout hash with poached eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: British
Ingredients: 2 large sweet potatoes cut into chunks; 2 tsp olive oil; 2 red onions thinly sliced; 300g brussels sprouts thinly sliced; grating of nutmeg; 3 eggs

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

40 min total 15 min prep 25 min cook 3 357 cal

Ingredients

3 serv.

2 large sweet potatoes cut into chunks
2 tsp olive oil
2 red onions thinly sliced
300g brussels sprouts thinly sliced
grating of nutmeg
3 eggs

Instructions

Tap a step to mark it done

1 Put the sweet potatoes in a bowl, cover with food wrap 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 brussels 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.