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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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5mins
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25mins
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Easy
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1
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Free Food
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FF
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200g sweet potato, peeled and diced
60g curly kale shredded
Low-cal spray oil
1 garlic clove, crushed
2 spring onions, chopped
A pinch of cumin seeds
A pinch of paprika
1 medium free-range egg
Salt and ground black pepper
Cook the sweet potato in a pan of lightly salted boiling water for about 10–12 mins until just tender but not mushy. Add the kale and continue cooking for 2 mins until wilted and bright green.
Drain well in a colander. Lightly spray a large frying pan with oil. Cook the garlic and spring onions over a low heat for 1 min without browning. Stir in the sweet potato, kale, cumin seeds and paprika. Cook for 10 mins, stirring occasionally. Season to taste.
Meanwhile, break the egg into a small pan of simmering water and poach for 3 mins until the white is set and the yolk is still runny. Remove carefully with a slotted spoon and drain on kitchen paper. Spoon the sweet potato hash on to a serving plate and top with the poached egg.
Serve immediately.
Read our guide to the perfect poached egg here.
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