Sweet potato hash recipe
Sweet potato and Tenderstem broccoli make a delicious and nutritious combination that’s packed with vitamins, minerals and fibre. The sweet flavour and tender texture of the broccoli and sweet potato make this dish a good choice for children and gets them well on their way to their five-a-day
Silano's tips:
The secret to a good poached egg is to use the freshest eggs possible. Fill a non-stick frying pan with water and bring to a gentle simmer. Crack in the eggs (make sure they sit below the surface of the water) and cook gently for 3 – 8 minutes until the eggs are set to your liking. Drain with a slotted spoon and serve.
Try adding a handful of grated Cheddar to the hash at the end of step 3
Softly-cooked eggs are not recommended for children under 5 so please make sure the yolks are cooked all the way through.
Ingredients
- 750 g Sweet potatoes, peeled and cubed
- 200 g Tenderstem broccoli, halved widthways
- 1 tbsp Olive oil
- 6 Rashers dry cure streaky bacon, cut into pieces
- 1 Red onion, thinly sliced
- 4 Eggs, poached or fried, to serve
- 26.5 oz Sweet potatoes, peeled and cubed
- 7.1 oz Tenderstem broccoli, halved widthways
- 1 tbsp Olive oil
- 6 Rashers dry cure streaky bacon, cut into pieces
- 1 Red onion, thinly sliced
- 4 Eggs, poached or fried, to serve
- 26.5 oz Sweet potatoes, peeled and cubed
- 7.1 oz Tenderstem broccoli, halved widthways
- 1 tbsp Olive oil
- 6 Rashers dry cure streaky bacon, cut into pieces
- 1 Red onion, thinly sliced
- 4 Eggs, poached or fried, to serve
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- To make the hash, steam the sweet potatoes for 10 minutes. Add the broccoli to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender
- Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon and onion for 5 minutes until the onions have softened.
- Add the sweet potato and broccoli to the pan, pat down with a wooden spoon and cook for 10 - 15 minutes, stirring once or twice to break up the golden crust that forms on the bottom.
- Spoon the hash onto plates and top each serving with an egg.
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