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Sweet potato fritters with sage, bacon & fried egg
This recipe from Honey & Co provides early autumn comfort and is best eaten fresh and warm, so make sure you have a good old catch-up with your guests while you cook.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
500g sweet potato, peeled
2 onions
1 tsp fine sea salt
1/2 x 20g pack sage, chopped to give 2 tbsp, plus 16 large leaves
6 British Blacktail Free Range Medium Eggs, 2 beaten
½ tsp fennel seeds, finely ground to give ½ tsp
1 tsp baking powder
50g spelt flour (or plain)
Vegetable oil, for frying
8 rasher/s smoked streaky bacon
Method
Coarsely grate the sweet potato and put in a
large mixing bowl. Peel and quarter the onions,
slice thinly, then add to the bowl. Season with
the salt, mix well, then transfer to a colander
and set aside for 30 minutes.
After 30 minutes, press down on the sweet
potato and onions in the colander to remove
excess liquid. Transfer back to the mixing bowl
and add the chopped sage, beaten eggs, fennel,
baking powder and flour, plus plenty of freshly
ground black pepper. Mix to combine well.
Pour the vegetable oil into a large deep frying
pan to 2-4cm depth and set over a high heat.
Fry the 16 sage leaves, then transfer them into
the oil carefully using a slotted spoon. Starting
with the leaves is the best way to test if the oil
is hot enough – they should fizz and bubble
as soon as they are added. When they stop bubbling, lift them out with a slotted spoon
onto a large plate lined with kitchen paper.
Sprinkle with a tiny bit of salt.
Use a large spoon to dollop the fritter mix
into the pan, about 60g per dollop. Keep the
heat high and avoid overcrowding the pan –
fill with 1 layer of fritters at a time. This will
prevent the oil temperature dropping and
means the fritters will crisp up nicely. Once
the edges start to colour (about 2 minutes),
flip them carefully and allow to crisp on the
other side for 2 minutes more. Remove to
the lined plate. Repeat in batches, until all the
mix is cooked. It should produce 13 fritters
(3 per person and 1 extra for the chef to test).
Pour any excess oil from the frying pan into
a heatproof bowl, leaving a glossy base. Fry the
bacon, in 2 batches if necessary, until crisp on both sides, for about 3-4 minutes, then remove
to the plate.
Using the same frying pan, now with the
bacon fat in it, fry the eggs to your liking – we
prefer them sunny-side up, with runny yolks.
Season the eggs while in the pan. Put 3 fritters
on each plate, top with 2 strips of crispy bacon,
4 fried sage leaves and a fried egg, then serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,870kJ/ 447kcals
Fat
22g
Saturated Fat
6.1g
Carbohydrates
39g
Sugars
11g
Fibre
5.2g
Protein
21g
Salt
3.3g
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