Sweet Potato Hash Brown Bake

Ingredients:

(Recipe serves 2)

  • 2 sweet potatoes, grated (about 300g)
  • Salt and pepper
  • 1 1/2 tsp Garlic powder
  • 1/2 tsp Chilli powder
  • 2 large portobello Mushrooms, sliced
  • 4 medium eggs
  • 100g Cherry tomatoes, halved
  • 30g feta crumbled

Recipe:

  1. Preheat your oven to 190C/375F/Gas mark 5.
  2. Start by making the hash brown mixture – put your grated sweet potato on some paper towels and squeeze out as much moisture you can.
  3. In a large bowl, put in your sweet potato, garlic powder, chilli powder, salt and pepper and 1 egg. Give this a good mix with your hands until well combined, then set aside.
  4. Put your sliced mushrooms in an ovenproof non-stick roasting tin and season with salt and pepper, then cook in the oven for 7 minutes.
  5. Take your dish out the oven and make 3 gaps in the mushrooms – this is where the hash browns will go. Now grab some of the hash brown mixture and mould into a ‘patty’, place in one of the gaps then repeat for the rest of the mixture. Mine made 3 hash browns!
  6. Now put your dish back in the oven for 15 minutes before adding the halved tomatoes to the dish (scatter these round a bit).
  7. Return to the oven for another 7 minutes then with a spoon, make dips in the mushrooms and tomatoes, so the eggs can sit in these. Crack in the other 3 eggs then cook for another 8-10 minutes or until the eggs are cooked to your liking!
  8. Serve with the feta crumbled over the top and enjoy!
Calories per servingProteinCarbsFat
35030g34g22g
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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