Sweet Potatoes And Eggs Recipes

SWEET POTATO CAKES WITH POACHED EGGS

Steps:

• To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
• Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
• Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

SWEET POTATO AND EGG SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

SWEET POTATO HASH EGGS

Steps:

• Heat a good lug of olive oil in a pan over a medium heat. Add the onions, stirring until just starting to caramelise. Add the garlic and sweet potato, stirring constantly until the sweet potato starts to turn golden. Stir in the kale and season to taste.
• Make two little wells in the mixture, turning the heat down low. Crack the eggs into the wells. Cover the pan so the eggs can steam. Check on them every few minutes and take over the heat when the whites are just cooked.
• To serve, sprinkle with paprika, chilli and any fresh herbs you wish.

SWEET POTATOES AND EGGS

Steps:

• Preheat the oven to 350 degrees F, then spray a 10-inch glass pie dish with a cooking spray.
• In a microwaveable container, cook the sweet potato in the microwave on high for 3-4 minutes or until cooked.
• In a large bowl, whisk together the eggs, then add the sweet potato.
• Fold in the green onions, the 2 cheeses, Worcestershire sauce & parsley, before adding the salt & lemon pepper.
• Pour the mixture into the prepared dish, then sprinkle with bacon.
• Bake 30-35 minutes or until done.