40gSuperValu Fresh Breadcrumbs
gluten-free or regular
Preheat the oven to 160°C/gas mark 3. Lightly grease and flour a non-stick 6-cup muffin tray.
Combine the grated sweet potatoes, Parmesan, breadcrumbs, oil and some salt and pepper in a large bowl. Divide evenly between the muffin cups.
Bake for 15 to 20 minutes, until the edges are browned and the top is lightly golden. Allow the sweet potato hash browns to cool for about 5 minutes before gently lifting them out of the tray.
Meanwhile, add the vinegar to a pan of gently simmering water. Crack the eggs individually into separate ramekins or cups. Create a gentle whirlpool in the water and slowly tip an egg into the water, one at the time. Leave to cook for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the poached eggs on top of the hash browns with a crack of black pepper.