Friday, 15 April 2016

MADE: Sweet Potato Hash Browns with Poached Eggs and Spinach

You know when you throw something together, thinking it will be a bit average and then it turns out to be one of the tastiest quick meals you've ever made? That's the case with these babies.

I couldn't decide what to make for dinner. Admittedly I'd had a couple of gins in the garden as my housemate came home a little giddy about the sunshine. I couldn't be arsed to walk to the shop, so I grabbed what was in the cupboards.

At the moment I'm attempting to be healthy 80% of the time (and failing 90% of the time) because y'know, summer's on its way and I don't want to resemble a beached whale when I actually have to put on swimwear. I figured sweet potatoes, poached eggs and steamed spinach fit the bill of 'healthy' and breakfast/brunch for dinner is the best thing ever. My absolute favourite thing!

All you need to serve two people:
4 medium sweet potatoes, peeled and grated
1/2 cup gluten free flour (normal also fine)
2 garlic cloves, peeled and crushed
2 tbsp extra virgin olive oil
1 tsp sea salt or Himalayan pink salt
1 tsp cracked black pepper
1/2 small onion, diced - red or white fine
- EV olive oil or coconut oil, to fry

Serve with:
1 or 2 poached eggs each
300g wilted spinach (between two)
2 or 3 rashers of grilled smoked bacon each (if you're a meat eater)

Let's get started...

1. Peel the potatoes and wash under the tap. Once clean, use a grater to grate all of the potato into a large bowl. Make sure you squeeze out any excess water.

2. Mix in the diced onion, crushed garlic cloves, salt and pepper, 1/2 cup of flour and the 2 tablespoons of olive oil. Give it a good stir so everything is well mixed.

3. Grab a handful of the sweet potato mix and shape into a circular patty shape. With the amount of mixture you have for two people, it should make three hash browns each.

4. Add your oil (coconut or EVOO) to a frying pan on a medium heat. I would recommend using a tablespoon of olive oil initially then adding another one a few minutes after you've added your hash browns.

5. Allow it to heat for a moment before adding your hash browns. After a minute, turn down the heat. Allow 3-4 minutes on each side.

6. Whilst your hash browns are cooking, grill (I use my George Foreman) your bacon. When the bacon is almost done, heat your water in a small saucepan. Bring it to the boil and add your eggs. I usually cook mine for 3-4 minutes so the yolks are still runny. Each to their own with this one, cook how you like.

7. Heat a teaspoon of water in a small saucepan and add your spinach. Mix in a little salt and pepper and pop the lid on. Allow to wilt for 3-5 minutes.

8. Now dish everything up - sweet potato hash browns stacked, bacon next, spinach on top and your poached egg(s) resting on top. Add a bit of sriracha or ketchup if you fancy!

Such an easy dish, really tasty and filling but also healthy. I mean, it ticks all of the boxes really. You've whipped up a nutritious meal in around 15 minutes.


1 comment:

  1. This sounds really good!! I love me some sweet potatos, they are so delish!

    Jasmin Charlotte