Sweet Potato and Tenderstem Broccoli Hash
- 750g sweet potatoes, peeled and cubed
- 200g Tenderstem broccoli, halved widthways
- 1 tbsp olive oil
- 6 rashers dry cure streaky bacon, cut into pieces
- 1 red onion, thinly sliced
- 4 eggs, poached or fried, to serve
To make the hash, steam the sweet potatoes for 10 minutes. Add the Tenderstem to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender.
Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon and onion for 5 minutes until the onions have softened.
Add the sweet potato and Tenderstem to the pan, pat down with a wooden spoon and cook for 10 - 15 minutes, stirring once or twice to break up the golden crust that forms on the bottom.
Spoon the hash onto plates and top each serving with an egg.
To make the perfect poached eggs: The secret to a good poached egg is to use the freshest eggs possible. Fill a non-stick frying pan with water and bring to a gentle simmer. Crack in the eggs (make sure they sit below the surface of the water) and cook gently for 3 – 8 minutes until the eggs are set to your liking. Drain with a slotted spoon and serve.
Note: Softly-cooked eggs are not recommended for children under 5 so please make sure the yolks are cooked all the way through.
Tip: Try adding a handful of grated Cheddar to the hash with the sweet potato.
Recipe courtesy of Tenderstem Broccoli