Sunday breakfast in this house usually involves scavenging left over ingredients from the fridge and making room for the next round of fresh produce to be bought that day. Today I got lucky! A root, a veggie and a herb was found …. oh and eggs! I was especially excited because this means Tobasco sauce can make an appearance too!
You will need:
- 2 small sweet potatoes
- 3 eggs
- 1 asparagus stalk, shaved
- chives, chopped
- tobasco sauce (optional)
To make the hash:
Peel the sweet potatoes and grate them. Mix in 1 egg to form a batter. Season with salt and pepper.
Divide into 4 even balls. Heat a fry pan on medium with a good lug of olive oil. Place the balls in the pan and squish them down with a spatula. Remember to leave room in the pan for them to flatten down – you may need to do them in batches. Pan fry for 4 minutes on each side until golden brown. Remove from pan and leave to drain on a paper towel.
Next fry up your eggs to your preference (sunny side up/down) in the same pan.
Serve your sweet potato hash topped with your fried egg and a side of the shaved asparagus. Garnish with the chopped chives and Tobasco. Enjoy!