Sweet Potato Hash Browns
Looking to elevate your breakfast game? Try this Sweet Potato Hash Browns and Perfectly Poached Eggs recipe created by Nutritionist Casey-Lee Lyons! This delightful combination brings together crispy sweet potato hash browns with the creamy, velvety texture of perfectly poached eggs. Whether you're hosting a weekend brunch or simply indulging in a special breakfast treat, this recipe is sure to impress and keep you fuller for longer!
Ingredients:
Sweet Potato Hash browns
- 2 medium sweet potatoes, peeled and coarsely grated
- 1 egg, whisked
- 1 tbsp gluten free flour
- 1/4 tsp onion powder (optional)
- Pinch sea salt
- 1/2 avocado, sliced
- 2 cups baby spinach
- 2 tbsp pesto
- 1/3 cup mini sweet tomatoes
- 4 large eggs
- Extra virgin olive oil
- Wedge of lemon to serve
- Chives, finely chopped to serve
- Pinch of pepper
Method:
- Place tomatoes onto a lined baking tray and drizzle with olive oil/ garlic infused olive oil. Place in a pre-heated oven or use an air fryer and roast until tender.
- Meanwhile make the hash browns. Use your hands to squeeze as much of the liquid from the sweet potato as possible. Add to a large bowl with whisked egg, flour, onion powder and pinch salt.
- Heat a generous amount of extra virgin olive oil in a large frying pan over medium-high heat. Spoon 1/4 cup amounts of the sweet potato mixture into the pan and use a spatula to press each into hash browns. Cook for 2 minutes each side or until golden brown and tender. Transfer to a plate and keep warm whilst you prepare other ingredients.
- Using the same frying pan, add additional oil to pan if needed and heat to low-medium. Add baby spinach and pesto and wilt for 10-15 seconds. Set aside.
- Poach eggs according to the instructions for 3-in-1 Microwave Egg Cooker.
- To serve, layer your plate with hash browns, pesto, spinach and top with eggs. Add a side of tomatoes, avocado and lemon wedge. Garnish with sea salt and chives.
Top Tip: you can cook your eggs in just 60 seconds using the Décor 3-in-1 egg cooker!