This is a great way to cook sweet potato – it’s delicious! If you’ve got a food processor this sweet and savoury yummy meal can be ready to eat in 10 minutes. Top it with a couple of fried eggs as we’ve done here or mix in some cooked meat or bacon. Mashed avocado would be lovely on it too! Feel free to adjust the seasonings if you wish.

Nutritional Information

Energy 489 kcal
Sugars 7g
Carbs 24g
Fat: 38g
Saturated Fat 8g
Proteins 14g

Serves 2


2 Sweet Potatoes

1/4 tsp Garlic Powder

1/4 tsp Onion powder

1 tsp Dried Oregano

1 tsp Dried Thyme


4 Eggs

Sea Salt and Black Pepper

Olive Oil


Step 1.
Peel and cut the sweet potato lengthwise so the slices fit in the feeding tube of your food processor. Attach the grater blade to the food processor and shred the sweet potato. You can grate the sweet potato by hand if you don’t have a food processor or simply chop into small cubes
Step 2.
Transfer the shredded sweet potato to a large bowl and season well with some sea salt, freshly ground black pepper, the garlic and onion powders, and dried oregano and thyme.
Step 3.
Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. When the oil is hot, add the seasoned sweet potatoes. Toss everything in the oil and stir-fry for a minute. Then pop on a lid for a few more minutes while the sweet potato cooks. The hash is ready when there’s some crunchy brown bits and the texture is soft and tender.
Step 4.
You can plate it up with a dash of paprika and eat as is, or you can top it with a couple of sunny-side-up eggs. The addition of the eggs works really well, making this a full and well-rounded dish.
Step 5.
Heat a tablespoon of olive oil in a frying pan over medium-low heat. When hot, crack the eggs gently into the hot pan. Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks. Once they’re done, carefully slide them out of the pan and on top of a mound of hash. Sprinkle some more paprika on top and tuck in.

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