Veg and sweet potato hash with poached eggs and rocket
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Time to make:
$3.05 per serve
(at time of publication)
Full ingredients list:
400g frozen mixed vegetables (peas, carrots, sweet corn, green beans)
2 cups mashed cooked sweet potato
1 tablespoon reduced-fat table spread
1 tablespoon wholegrain mustard
2 tablespoons white vinegar
4 cups rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Steam veg according to packet instructions and place in a large bowl with sweet potato, table spread and mustard; mix well.
Step 2 Spray a large non-stick frying pan with olive oil and set over high heat. Add vegetable mixture and cook, turning, for 10 minutes, or until hash browns.
Step 3 Add white vinegar to a small saucepan of water and set over medium-low heat; bring to a simmer. Break eggs into water and simmer for 30–60 seconds, or until cooked. Use a slotted spoon to remove poached eggs from water; set aside.
Step 4 Divide hash among serving plates; top each with 2 poached eggs and rocket. Season with cracked black pepper and serve.
About this recipe
First published: April 2014