‘Sweet potatoes lend themselves to a good breakfast hash. They have wonderful natural sugars which caramelise quickly, adding loads of flavour. This is another great breakfast recipe which you can adjust, add to and make your own really easily.’ Makes enough for two people.
What you’ll need:
For the hash:
2 tbsp olive oil
2 medium-sized sweet potatoes, peeled and diced into 1cm cubes
1 sprig of fresh thyme
1 banana shallot, finely diced
2 spring onions, roughly chopped
1 tbsp fresh flat leaf parsley, finely chopped
A pinch of sea salt flakes
A pinch of coarse black pepper
For the fried eggs:
2 large eggs
1 tbsp olive oil
What to do:
- Starting with the hash, heat up the oil in a large, heavy-bottomed frying pan or, ideally, a cast iron skillet.
- When the oil is nice and hot, add your sweet potato cubes and thyme sprig, cooking them over a medium-high heat until the edges start to caramelise. It should take around five minutes.
- Reduce the heat slightly and add in the shallots and spring onions to cook for a further five minutes. Stir them every minute or so, until the sweet potato is soft and the shallots and spring onions have taken on some colour. You might need to add a drizzle more oil if the potato has sucked it all up.
- Throw in your chopped parsley, salt and pepper and give it a good mix. Then, reduce the heat to the lowest setting.
- Now for the fried eggs. The secret here is to cook them slowly over a medium heat. I love a crispy, hard-fried egg but, on this occasion, you want the yolks nice and runny so you can let them trickle through the hash. Heat your oil in a non-stick pan over a medium heat for about 30 seconds. Crack in your eggs and let them cook for four–five minutes or until the white is cooked through and the yolk is soft and runny.
- Use a fish slice to take the eggs from the pan and place them on top of the hash while it’s still in the skillet.
- Finally, take the skillet off the heat and serve the hash straight away with a little salt and pepper scattered on top.