Serves: 6 people
0 - Black Pepper
1 tsp Cider Vinegar
6 - Fresh Egg
2 tbsp Olive Oil
plus extra for greasing
40 g Parmesan Cheese
0 - Salt
40 g SuperValu Fresh Breadcrumbs
gluten-free or regular
450 g Sweet Potatoes
- 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.