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


  • Eggs


  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. ​