I had one of those mornings a long time back where I wasn’t really sure what I wanted to eat for brunch but I didn’t want to go to the shop either.
I scoured through my fridge and cupboards and pulled out a few ingredients to try to create something that would satisfy my palette. Thus was born this creation: My sweet potato hash layered with poached eggs and avocado. It is full of flavour, juxtaposing crunchy textures and the sweet flavour of the sweet potato with the savoury taste of the poached eggs. The best part? It is full of nutrition and can be adapted in several ways.
2 sweet potatoes (peeled)
One slice of lean bacon or pancetta (optional)
Salt (to taste)
Pepper (to taste)
Diced onion (half)
1 avocado (cubed)
Using a grater, grate the sweet potatoes and press the liquid out using kitchen paper towels. Set aside.
Slice up your bacon and brown in a non stick frying pan for a few minutes (or skip this option if vegan, vegetarian or pork free). Do the same with your onions to sweat them but not cook them fully.
Whisk one egg and in a bowl, add in small amounts along with the grated potato, browned onion salt, pepper and optional bacon/pancetta. The consistency should be firm enough to mould into a flat circle.
Fry these in a non stick pan with a little olive oil on a medium low heat until the sweet potato takes a crisp and golden look and set aside on some kitchen paper.
Poach your remaining two eggs in salted water and drain.
Season your avocado with salt and pepper. (A trick here, if you’re not a huge fan of avocado, is to mash it with some spring onions which really transforms the flavour and texture.)
Layer one hash with avocado and a poached egg topped with another hash and so on to build three layers. Serve with a side of baby leaf spinach.