adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet potato hash brown with tomato, bacon and egg
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in golden sweet potato hash browns with roasted tomato, crispy bacon, and a perfectly poached egg for a delicious Sunday brunch.
Ingredients:
  • 4 roma tomatoes, halved
  • 2 medium (about 800g) orange sweet potatoes, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 35g plain flour
  • 1 free range egg, lightly whisked
  • 20g butter, melted
  • 4 middle bacon rashers
  • 20.00 ml white vinegar
  • 4 free range eggs, extra
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 180C. Arrange the tomato halves on a baking tray, cut-side up, and give them a light misting of cooking oil spray. Roast for 20 minutes or until the tomato is soft. Then let it cool down a bit before using.
  • Rinse the sweet potato in a sieve under cold running water and drain well. Squeeze out excess liquid with your hands and transfer to a large bowl. Mix in the onion, flour, egg, and butter until well combined.
  • In a large non-stick frying pan over medium-high heat, heat oil. Spoon 1/4 cup of sweet potato mixture into the pan, pressing with a spatula to form a 10cm disc. Cook each side for 2 minutes until golden brown and tender. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture to yield 8 hash browns.
  • Fry the bacon in a large pan over high heat until crispy and golden brown, about 2-3 minutes. Remove and place on a paper towel-lined plate.
  • As the hash browns and bacon sizzle, pour water into a saucepan, leaving some space at the top. Pour in the vinegar and heat until boiling. Crack an egg into a saucer. Swirl the water gently with a spoon and drop the egg in the middle. Let it cook undisturbed for 3 mins. Use a slotted spoon to transfer the egg to a plate. Repeat for the other eggs.
  • Arrange the hash browns and rocket leaves on individual serving plates. Top with tomato, bacon, and a perfectly poached egg. Enjoy!

Similar Recipes