For a tasty Sunday breakie try these golden sweet potato hash browns served with roast tomato, crispy bacon and poached egg.
- Preheat oven to 180C. Place the tomato, cut-side up, on a baking tray. Lightly spray with cooking oil spray. Roast for 20 mins or until tomato softens. Set aside to cool slightly.
- Meanwhile, place the sweet potato in a sieve and rinse with cold running water. Drain well. Use your hands to squeeze as much liquid from the sweet potato as possible. Place in a large bowl. Add the onion, flour, egg and butter and toss to combine.
- Heat oil in a large non-stick frying pan over medium-high heat. Spoon 1/4 -cupfuls of the sweet potato mixture into the pan, using a spatula to press each into a 10cm-disc. Cook for 2 mins each side or until golden brown and tender. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture to make 8 hash browns.
- Cook the bacon in a large frying pan over high heat for 2-3 mins until golden brown. Transfer to a plate lined with paper towel.
- While the hash browns and bacon are cooking, fill a small saucepan two-thirds full with water. Add the vinegar and place over high heat. Bring to the boil. Reduce heat to low. Break an egg into a saucer. Stir the liquid in the saucepan with a spoon to create a whirlpool. Slip the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
- Divide hash browns and rocket leaves among serving plates. Serve topped with tomato, bacon and poached egg.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set