Sweet potato hash recipe

Silvana Franco
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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

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.