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Sweet Potato & Egg Hash

Sweet Potato and Egg Hash


  • Deep, non-stick lidded frying pan


  • 1 large Sweet Potato (with skin, diced small)
  • 1 clove Garlic (crushed)
  • 4 Eggs (free-range)
  • 200 g Kalettes
  • 100 g Mushroom (sliced)
  • 2 tbsp Olive Oil
  • 1 Red Pepper (diced)


  • Heat olive oil in a deep, non-stick lidded frying pan
  • Add the sweet potato and stir fry for 3-4 minutes then pop the lid on, turn down the heat and cook for 10 minutes, stirring occasionally to prevent it sticking
  • Remove lid and add the crushed garlic, mushrooms, and peppers. Cook for further 5 minutes until softened
  • Add the kalettes and pop the lid back on for 5 minutes while the kalettes steam and wilt down
  • Remove lid and make four wells in the mixture. Break an egg into each and cover with lid again. Cook for 3-4 minutes until the eggs have cooked to your taste. Season with salt and pepper and serve
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