Soft-poached eggs with sweet potato hash browns

Name: Soft-poached eggs with sweet potato hash browns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 300 g sweet potatoes; 6 medium Waitrose British Blacktail Free Range Eggs; 1 tsp dried sage; Spray oil (x 10 sprays); 115 g baby spinach; 1 tsp white wine vinegar

This breakfast recipe is perfect for a healthy weekend breakfast that feels indulgent. The sweet potato hashbrowns are perfectly light and fluffy on the inside and crispy on the outside, all married together with a soft poached egg.

3 out of 5 stars(1) Rate this recipe

Gluten freeVegetarian

Serves4
CourseBreakfast
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g sweet potatoes
6 medium Waitrose British Blacktail Free Range Eggs
1 tsp dried sage
Spray oil (x 10 sprays)
115g baby spinach
1 tsp white wine vinegar

Peel and coarsely grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season.
Warm a large non-stick frying pan with some spray oil over a medium heat. Cook 4 flattened rounds of sweet potato mixture for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 teaspoons of cold water and season. Stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.
Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into a bowl, then slide into the water (poach in batches if necessary). Simmer very gently for 3-4 minutes, then remove with a slotted spoon.
Place a hash brown on each plate, top with spinach and then an egg. Season before serving. Delicious with roasted cherry tomatoes on the vine.

Typical values per serving when made using specific products in recipe