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    Sweet potato and cabbage hash with baked eggs

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    Sweet potato and cabbage hash with baked eggs

    Ideal for using up leftovers, geat for brunch, 90p per serving

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 300g sweet potatoes, scrubbed and cut into large chunks
    • ½ essential Waitrose Savoy Cabbage
    • 1 tbsp Kikkoman Less Salt Soy Sauce
    • 1 tsp Olive oil
    • 1 small essential Waitrose Red Onion, chopped
    • 4 Medium eggs


    1. Cook the sweet potatoes in boiling water for 10 minutes until almost tender. Remove from the pan with a slotted spoon and leave to cool. Add the cabbage to the wayer and cook for 2 minutes until tender. Drain.
    2. Cut the potatoes into small cubes. Mix in a bowl with the cabbage, soy sauce and seasoning.
    3. Heat the oil in a large frying pan, add the onion and fry for 1-2 minutes then add the sweet potato and cabbage mix and fry stirring for a few minutes. Make 4 hollows in the vegetable mixture, and taking the 4 eggs, crack 1 into each. Cover with a lid for 8-10 minutes or until cooked through and serve.

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    You can use kale or Cavolo Nero cabbage instead of the Savoy in this dish.

    Drinks recommendation

    This simple yet satisfying and tasty meal would work ell with this Verdelho (suitable for vegetarians). It's a delicious alternative to Chardonnay with ripe tropical fruit and good intensity: De Bortoli DB Verdelho 2008 S. Australia.


    Average user rating

    4 stars