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

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 4

Step-by-step

  1. 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
  2. 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.
  3. 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.
  4. Spoon the hash onto plates and top each serving with an egg.

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