Sweet Potato Brussels Sprouts Hash Food

SWEET POTATO & SPROUT HASH WITH POACHED EGGS

Steps:

• Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
• Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
• Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

BRUSSELS SPROUTS & SWEET POTATO HASH

Steps:

• Prick potato in several places with fork. Microwave on HIGH 3 to 4 min. or just until potato is slightly softened but not tender. Cool 10 min.
• Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Peel potato; cut into 1/2-inch pieces. Add to bacon drippings in skillet along with the Brussels sprouts; stir. Cook on medium-high heat 5 min. or until potatoes are tender and Brussels sprouts are crisp-tender, stirring frequently. Remove potato mixture from skillet; set aside.
• Add onions to skillet; cook and stir 2 min. Stir in water; cook 1 min., stirring constantly to scrape any browned bits from bottom of skillet. Return potato mixture to skillet along with the dressing; mix well. Cook on medium heat 2 min. or until heated through, stirring frequently. Remove from heat.
• Crumble bacon; stir into potato mixture.