Recipe

Sweet potato bubble and squeak

This old favourite has been revamped using sweet potato as the star. Served with poached eggs and fetta, it's a must-have for your next brunch menu

  • 30 mins cooking
  • Serves 4
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Ingredients

  • 4 green onions
  • 1 medium orange sweet potato (400g)
  • ¼ cup (60ml) extra virgin olive oil
  • 4 cups (320g) finely shredded wombok
  • 8 eggs
  • ¼ cup (60ml) white wine vinegar
  • 150g fetta

Method

  • 1
    Thinly slice green onions; reserve 2 tablespoons to serve. Cut sweet potato into chunky wedges. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat; cook sweet potato wedges, turning occasionally, for 5 minutes or until golden.
  • 2
    Add green onions and wombok to frying pan, stir to combine with the sweet potato; cook for 5 minutes or until wombok is tender. Season to taste. Remove from heat, cover to keep warm.
  • 3
    Half fill a large saucepan with water; bring to the boil. Add vinegar to the water. Crack 1 egg into a cup. Swirl the boiling water with a whisk to create a whirlpool, then slide egg into pan; repeat with remaining eggs. When all eggs are in the pan allow the water to return to the boil. Cover the pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over the yolks. Remove eggs with a slotted spoon; drain on a plate lined with paper towel.
  • 4
    Divide bubble and squeak among plates, top with two poached eggs each. Serve sprinkled with grated fetta, reserved green onion and drizzled with remaining olive oil.

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