Sweet potato & sprout hash with poached eggs

This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner

Prep:15 mins
Cook:25 mins

Serves 3
Easy

Nutrition per serving

kcal 357
fat 10g
saturates 2g
carbs 49g
sugars 28g
fibre 12g
protein 12g
salt 0.4g

Ingredients

2 large sweet potatoes, cut into chunks
2 tsp olive oil
2 red onions, thinly sliced
300g Brussels sprouts, thinly sliced
grating of nutmeg
3 eggs

Method

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 poached eggs.

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