Sweet potato & sprout hash with poached eggs

• servings: 3
• active time: 5 mins
• total time: 30 minutes

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

Directions

1 Put the sweet potatoes in a bowl, cover with cling film and microwave on High for 5 mins until tender but still holding their shape.

2 Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side ofthe 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 5 mins until really crispy. Poach 3 eggs in a pan of boiling water for around 3 mins, then place on the hash.

Notes

Perfectly poached

Make sure the water is boiling, then add a splash of vinegar. Create a whirlpool with a spoon, and quickly add the eggs