300g sweet potatoes
6 medium eggs
1 tsp dried sage
freshly ground black pepper
1 clove garlic, crushed
Juice of half lemon
115g pack baby spinach
1 tsp white wine vinegar
Cherry tomatoes to serve
Peel and coarsely grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season with black pepper and LoSalt. Form into 8 flat patties.
Drizzle a little olive oil into a large non-stick frying pan and warm over a medium heat.
Next add the Sweet Potato patties for 2-3 minutes on each side until golden and crisp. Set aside and keep warm.
Add crushed garlic to the pan, then the lemon juice and the spinach. Season with black pepper and stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.
Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into a bowl, then slide into the water (poach in batches if necessary). Simmer very gently for 3-4 minutes, then remove with a slotted spoon.
Place a hash brown on each plate, top with spinach and then an egg.
Serve with roasted cherry tomatoes on the vine, on simply raw tomatoes at room temperature to perfectly balance the nutrients in this breakfast dish! Enjoy