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Sweet Potato Hash Cake, Poached Egg and Roast Tomato

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Breakfast

Like everybody else I love weekends, sleeping in and taking your time during the morning to make a delicious breakfast. These sweet potato hash cakes, topped with a poached egg and roasted cherry tomatoes embody all the classic elements for a morning fry up – bacon, potato, roasted tomatoes and eggs cooked just right – only this will impress a little more.

 

Sweet Potato Hash Cake, Poached Egg and Roast Tomato

Serves 2
INGREDIENTS:

1 large sweet potato
1 large potato (or 2 that equal the same size as the sweet potato)
1 large red onion
2 rashes smoked bacon
1 tbsp chopped parsley
pinch cumin
1 tsp curry powder
1/2 teaspoon  chilli flakes
Salt and pepper
1 egg, beaten
Eggs for poaching
12 cherry tomatoes on the vine

METHOD:

1.  Preheat oven to 180C.

2.  Grate the potato and sweet potato into a large bowl. Squeeze out any excess liquid. Grate the red onion and add to the potato mixture.

3. Fry the bacon until browned. Remove from pan and chop into small pieces, so it has the appearance of being almost minced. Add to the potato mixture, followed by the cumin, curry powder, chilli flakes, salt and pepper. Finally add the beaten egg and mix well.

4.. Form patties from the potato mixture, flattening down until you have small pancake like shapes.

5. Place the tomatoes onto some foil, add olive oil, salt and pepper and roast in the oven for 12 minutes.

6. Start frying your hash cakes on a medium – low heat in a non-stick pan and a glug of olive oil. You need to cook them long enough for the potato to cook though and so the outside is crispy. Be careful that the heat is not too high otherwise they will brown too fast and the mixture will be raw on the inside.

7. Boil water in a small saucepan, then turn to simmer and add a tablespoon of white vinegar. Crack open the eggs and place each egg into its own ramekin dish or bowl.

8. The method for poaching an egg goes like this. When the vinegar has been added to the water, and the water is simmering, grab a whisk and swirl the water around in a circular motion to create a vortex. Slowly add the egg from the ramekin or bowl. At first the egg will look like its falling apart but the swirling motion will help form the egg into a round shape. When the egg floats to the top of the water its ready.

9. Very gently use a slotted spoon to remove the egg.

10.  To serve, layer 2 hash-cakes on top of each other, followed by the poached egg. Side with the roasted tomatoes and salt and pepper.

 

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