Sweet potato hash

Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes

Silvana Franco's sweet potato hash


700g (11/2lb) sweet potatoes, peeled and cubed
200g (7oz) 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


1. To make the hash, steam the sweet potatoes for 10 minutes. Add the broccolito the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender.

2. 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.

3. Add the sweet potato and broccoli 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.

4. Spoon the hash on to plates and top each serving with an egg.

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