Put the sweet potatoes in a bowl, cover with
cling film and microwave on high for 5 mins
until tender but still holding their shape.
Uncover the bowl and leave to cool a little.
Meanwhile, heat the oil in a wide non-stick
frying pan and add the onions. Cook for
5-8 mins until starting to caramelise. Add
the sprouts and stir-fry over a high heat
until softened. Push the sprouts and onions
to one side of the pan and add the sweet
potatoes, squashing them down in the pan
with the back of a spatula. Leave undisturbed
for 5 mins until starting to crisp on the
underside. Season, add the nutmeg, mix in
the sprouts and onions, and flip the potato
over, trying not to break it up too much. Cook
for a further 5 mins until really crispy.
Meanwhile, poach 3 eggs in a pan of barely
simmering water. Serve the hash topped with