Sweet potato hash, eggs & smashed avo

This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 558
  • fat 32g
  • saturates 7g
  • carbs 47g
  • sugars 21g
  • fibre 12g
  • protein 14g
  • salt 0.6g


  • 1 large ripe avocado
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 red onion, ends trimmed and spiralized on a flat blade
  • 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles
  • 2 large eggs
  • sriracha, for drizzling


  1. Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.

  2. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.

  3. Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

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