Sweet potato hash, eggs & smashed avo
This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner
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Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 558
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fat 32g
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saturates 7g
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carbs 47g
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sugars 21g
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fibre 12g
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protein 14g
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salt 0.6g
Ingredients
- 1 large ripe avocado
- 1 lime, juiced
- 1 tbsp olive oil
- 1 red onion, ends trimmed and spiralized on a flat blade
- 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles
- 2 large eggs
- sriracha, for drizzling
Method
Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.