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Sweet Potato Hash with Poached Eggs

Name: Sweet Potato Hash with Poached Eggs
Prep time: 5 min
Cook time: 25 min
Yield: 1
Ingredients: 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

Vegetarian

Shake up your lunchtime with this delicious superfood dish.

Preparation Time	5mins
Cooking Time	25mins
Level	Easy
Serves	1
Free Food	FF

Ingredients

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

Method

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.