This is not the classic dish with potatoes, but sweet potatoes also make awesome Hash Browns.
4 medium size sweet potatoes, scrubbed well to remove any dirt.
2 to 4 tablespoons of olive oil
1 red pepper, finely chopped
1 onion, finely chopped
2 tablespoons of butter
1 tablespoon of finely chopped parsley
METHOD FOR THE SWEET POTATOES
1-Preheat the oven to 180C.
2-With a fork, pierce the sweet potato skin 5 to 6 times.
3-Place them on a baking dish lined with foil. Bake until just tender, around 40 to 45 minutes.
4- Once the sweet potatoes are cooked let them cool. Peel them and cut them into small cubes.
METHOD FOR THE FRIED EGGS
1- Warm a pan (the pan should not be too hot) and melt the butter. Once the butter is warm, crack the eggs and sprinkle with salt and pepper.
2- Fry the eggs to your taste. I like to cover the frying pan with a glass lid so we can trap the heat. The result is that the whites will set and the yolks will still be runny.
METHOD FOR THE HASH BROWNS
1- Once you have all the ingredients ready, heat the olive oil in a pan over a medium heat.
2- Add the onion, red pepper and a pinch of salt. Cook the onion and red pepper until they are soft.
3- Add the sweet potatoes and spinach and fold well to combine all the ingredients. Season to taste.
4- Cook the mixture for 5 to 10 minutes or until the sweet potatoes are golden brown.
5- To serve top the sweet potatoe hash with the fried eggs and sprinkle finely chopped parsley on top.
- An iron skillet is ideal for this recipe.
- You can add 2 tablespoons of grated Parmesan cheese to the mixture for flavour.
- Do not overcooked the sweet potatoes as they will become mushy and loose their texture.