Sunday, 1 May 2016

Sweet potato hash

The perfect kitchen supper; sweet potatoes, spinach, smoked salmon and poached eggs. This recipe is quick, fuss free and delicious and I may have eaten it for the last two nights in a row for supper! Serve with a crisp glass of white wine - Picpoul is my current favourite - and devour on a cosy night at home. Best of all, this recipe is healthy too and completely adaptable. Serve with or without salmon, add other veggies if they're in the fridge and season to your liking with chilli, sea salt and black pepper. Read on and get creating!


1 large leftover baked sweet potato (cut into chunks)

1 small red onion or 2-3 spring onions (finely chopped)

Half a bag Spinach

4-5 mushrooms (roughly chopped)

Sea salt and pepper

2 eggs


Heat olive oil or coconut oil in a frying pan and at the same time put your pot of water onto boil for the poached eggs. 

Fry off the onions and once softened, add the mushrooms. Cool for 2-3 mins before adding the sweet potato for another 5 mins, stirring regularly. 

Once the hash is almost cooked, poach the eggs in simmering water for 1.5-2mins (depending on how runny you like the yolks) and add the chilli, seasoning and spinach to the hash pan. Cook until the spinach has wilted. 

Layer up the ingredients, starting with the hash. Pop the salmon on the side and the poached eggs on top, and a final twist of black pepper and enjoy!

Find the original recipe here

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