Name: Veggie hash browns with poached eggs
Total time: 2100 s
Yield: 2
Ingredients: 1 sweet potato jacket; 1 carrot; 1 onion; 3 free-range egg; 1 teaspoon smoked paprika; 1 teaspoon garlic granules; 1 tablespoon plain flour; 1 tablespoon white wine vinegar; 1 handful flat leaf parsley; 1/2 lemon

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Put the sweet potato (1) , carrot (1) and onion (1) into a clean J-cloth, squeeze out all their moisture, then tip into a bowl.

Step 2

Stir in one of the eggs (1) , the paprika (2 g) , the garlic granules (3 g) and the flour (8 g) , and season.

Step 3

Drizzle some oil onto a baking tray. Spoon the mixture into two rounds on the tray, flattening them to be around 2cm thick. Drizzle with more oil and bake for 25 minutes, until golden and crisp.

Step 4

Meanwhile, bring a deep saucepan of salted water to a rolling boil and add the vinegar (15 mL) . Crack in the remaining eggs (2) , swirling so the eggs don’t stick. Poach for 4-5 minutes, or until cooked to your liking.

Step 5

Serve the hash browns with the poached eggs on top, finishing with a little parsley (1 handful) and lemon wedges (1/2) for squeezing over.

Veggie hash browns with poached eggs

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