British Asparagus and Sweet Potato Hash with Avocado and Egg
Serves: 2
Cost Cutting Eco Friendly Gluten Free Quick Make
Get creative with your brunch options and rustle up this dish packed with goodness. If you like it hot, just add jalapeno peppers!
Ingredients:
1 sweet potato, peeled and cut into small chunks1 bunch British asparagus, spears halved
3 tbsp olive oil
1 shallot, finely sliced
2 handfuls of sweetcorn (frozen is fine)
1 tsp garlic granules
1 tbsp sliced jalapeno peppers from a jar (optional)
1 avocado, sliced
1 lime
2 free-range eggs
method:
- Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for five minutes then add the asparagus for two minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.
- Tip the potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.
- While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into two bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.
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