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Recipe: Sweet Potato and Tenderstem Broccoli Hash


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Sweet potato and Tenderstem broccoli make a delicious and nutritious combination that’s packed with vitamins, minerals and fibre. The sweet flavour and tender texture will set you up on your way to five-a-day...

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes

You’ll need:

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

What to do:

  1. 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.
  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 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. If you like, add a handful of grated Cheddar.
  4. Spoon the hash onto plates and top each serving with an egg.
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.

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