Sweet potato hash

Ingredients (Serves 1)

• 300g sweet potatoes, diced into bite sized chunks​
• 10 spring onions, finely sliced​
• 150g spinach​
• 160g white mushrooms, finely sliced​
• Paprika ​
• 4 medium eggs​
• ½ avocado, diced into bite sized chunks​
• 1 tsp olive oil​
• Black pepper, to taste​
• Hot sauce (optional) 

Nutritional information (per serving)

• 431 kcal​
• 21g Fat​
• 4.9g Saturated fat​
• 37g Carbohydrate​
• 8.1g Fibre​
• 22g Protein​
• 0.67g Salt

Allergens:

• Eggs

Method

1. Preheat the oven to 220°C / 200°C fan / gas mark 7.​
2. Season your sweet potatoes with paprika and spread them out evenly on to the baking tray. Place in the oven and cook for 18 minutes.​
3. In the meantime, add a small amount of oil to a large frying pan over a medium heat and cook your mushrooms until soft. Once soft add your spring onions to the pan for a further 2-3 minutes. Season with black pepper as you go.​
4. Then add your spinach to the pan and cook until the spinach is wilted.​
5. Whilst doing this, cook your eggs. These can be scrambled or poached based on your preference. ​
6. Once the sweet potato is cooked, add this and the avocado to the pan with the rest of the ingredients and gently mix for 1-2 minutes until all ingredients are evenly mixed. ​
7. Serve the ingredients in the pan onto your plate and top with the eggs. If you want more spice, then add your hot sauce onto the top. ​