FEW CALORIES AND LOTS OF FLAVOUR – MY HASH BROWN SWEET POTATOES

dscn4607This is not the classic dish with potatoes, but sweet potatoes also make awesome Hash Browns.

INGREDIENTS

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

300grams spinach

4 eggs

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.

TIPS 

  • 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.

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