Sweet Potato Hash Browns with Poached Eggs and Asparagus

by SuperValu

4 people 15 minutes 10 minutes

Ingredients

Preheat the oven to 180°C.
Grate the sweet potatoes into a large bowl. Add the onion, thyme, tablespoon of flour and season with salt and pepper.
Combine and shape into four patties.
Wrap the asparagus in the parma ham and place on a roasting tray.
Heat the oil in a frying pan. Over low heat add the patties and cook for four minutes until golden brown at the edges.
Flip with a fish slice and continue cooking for a further five to seven minutes, depending on the thickness of the hash browns.
Place the asparagus in the oven and roast for 10 minutes until coloured.
Meanwhile, prepare the poached eggs. Working with one or two eggs at a time, crack each egg into separate ramekins.
Add vinegar to a saucepan filled with water. Bring to the boil over medium-high heat. Once the water boils, reduce heat to low-medium (the water should be just simmering with small bubbles rising from the base of the pan).
Using a whisk, stir the water in one direction to create a whirlpool. Slide the egg from saucer into the centre of the whirlpool and simmer for three or four minutes, without stirring.
Lift the egg onto a clean towel to drain.
Serve each hash brown with a poached egg, some crispy parma asparagus and a few salad leaves drizzled with balsamic vinegar.