Sweet Potato Hash Browns With Eggs And Ham
  • 4 Serves
  • 10 Mins Prep
  • 10 Mins Cook


  • 2 small sweet potatoes
  • 1 small brown onion
  • 2 tbsp wholemeal flour
  • 1 tsp dried Italian herbs
  • 1/2 tsp garlic powder
  • Extra-virgin olive oil spray
  • 2 eggs, lightly whisked, plus
  • 4 soft boiled eggs, to serve
  • 2 cups baby spinach leaves, to serve
  • 100g lean ham, fat trimmed, to serve


1. Grate sweet potatoes and onion. Transfer to a sieve and squeeze out any excess moisture.

2. Transfer to a mixing bowl with egg, flour, herbs, garlic powder, salt and pepper. Stir to combine.

3. Preheat a large nonstick frying pan over medium heat and spray lightly with olive oil. Press 1/4 cup of sweet potato mixture into each hash brown and cook for 4 minutes on either side or until golden and crispy.

4. Drain on paper towel and serve with a soft boiled egg, baby spinach and ham.