zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Soft-poached eggs with sweet potato hash browns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Soft-poached eggs with sweet potato hash browns

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 4

    Ingredients

    300g sweet potatoes
    6 medium Waitrose British Blacktail Free Range Eggs
    1 tsp dried sage
    Spray oil (x 10 sprays)
    115g pack baby spinach
    1 tsp white wine vinegar
     

    Method

    1. Peel and coarsely grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season.

    2. Warm a large non-stick frying pan with some spray oil over a medium heat. Cook 4 flattened rounds of sweet potato mixture for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 teaspoons of cold water and season. Stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.

    3. Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into a bowl, then slide into the water (poach in batches if necessary). Simmer very gently for 3-4 minutes, then remove with a slotted spoon.

    4. Place a hash brown on each plate, top with spinach and then an egg. Season before serving. Delicious with roasted cherry tomatoes on the vine.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary