This healthy hash brown recipe paired with a poached egg is the perfect brunch. Why not give it a go and treat yourself at the weekend!
Brunch culture in the UK is huge right now! And whilst it’s great to go out for brunch, you can quite easily make your own at home. This sweet potato hash recipe is a really nice alternative to your traditional fry up or your bagel and eggs.
It doesn’t take too long to make and you can make a big batch up and keep them in the fridge for a few days.
Prep time: 10 mins Cooking time: 10 mins or until nicely golden brown Quantity: the proportions below make around 4 decent sized hash browns.
Ingredients:
- 1 sweet potato (mine was around 300g)
- 1/3 red onion, chopped
- 60g courgette, grated
- 50g plain flour
- Sprinkle of salt and pepper
- Light dash of sunflower oil
- Tsp coconut oil to fry cook
To serve:
- 20g spinach
- 2 bacon medallions
- 1 large egg, poached
Method:
- Peel and grate the sweet potato into a bowl.
- Chop the red onion into small cubes and add to bowl.
- Grate the courgette and add to bowl along with sprinkle of salt and pepper
- Add 50g plain flour and a very light sprinkle of sunflower oil
- Mix all the ingredients together. After I’ve done this with a spoon, I find it easier to get my hands in and mix the ingredients together.
- Form small hash browns and flatten out.
- Put a tsp of coconut oil into the pan. Once melted, add the hash browns to the pan and cook on a medium heat for around 8-10 minutes until the hash browns are heated through, are a nice golden brown colour and are crispy on the edges.
- I served mine with 2 bacon medallions, spinach and a poached egg. It’s entirely up to you what you decide to have with yours!
Macros (2 hash browns, bacon, spinach & egg):
- Calories: 442
- Carbs: 47.9
- Protein: 27.5
- Fat: 14.9
Enjoy! Brunch will never be the same again. Please do let me know on here or via my Instagram @kpfitness412 if you decide to make it, I’d love to hear what you think.
KP x
Kate Petty 