Sweet potato hash with fried eggs
Grated sweet potato fried with red onion, smoked paprika and spinach until crisp at the edges, then topped with softly set eggs and salty feta.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 520 kcal
Ingredients
Method
Peel and coarsely grate the sweet potato on a box grater (or with the grating disc of a food processor). Thinly slice the onion.
Heat the oil in a 26 cm frying pan (one with a lid) over medium-high heat. Add the onion and cook, stirring, until it starts to soften.
Add the sweet potato, paprika, cumin and a good pinch of salt and toss to combine. Spread it out and press it flat, then cook, turning it over in sections every couple of minutes, until tender with crispy browned bits.
Stir through the spinach until wilted. Make 4 wells in the hash, crack an egg into each and season. Turn the heat to medium-low, cover and cook until the whites are set but the yolks are still runny.
Scatter over the feta and chilli flakes, add a crack of pepper and serve straight from the pan.
Tips
- Grating is the trick: the thin shreds cook through in minutes, where diced sweet potato would take 20.
- Don't stir constantly. Leaving it alone between turns is what gives you the crispy edges.
- Leave out the feta and it's dairy-free.
