Sweet Potato Hashbrowns With Fried Egg, Jalapeno Mayonnaise & Salsa
I've got the best brunch recipe for you today with these Sweet Potato Hash browns With Fried Egg & Jalapeno Mayonaise & Salsa. Phew, If you that is a mouthful but golly gosh this recipe is worth it. If you are like me and find you have a hankering for something a bit more substantial than plain toast on the weekend then this dish is for you. If you are lucky enough to actually sleep in on the weekend and make this recipe for brunch - I envy you with all kinds of jealousy.
While our kids are pretty good at sleeping in until around 6.30am I still long for the days of actually waking up on my own terms and not from an alarm or child stomping there way from one end of the bed to the other. I cannot even remember what those days were like waking up as late as I wanted. That being said I do feel like I can achieve more in the day if I am up at a decent hour - well that is my reasoning if I can't get to sleep in.
I really can't complain about our kids waking us up as this past winter I've started back going to the gym and I've been getting up at the ungodly hour of 5am to be at a 5.30am HIIT class. It totally goes against my grain to be up this early but as the winter has gone by I have found I have gotten into the groove of rising at that time without to much fuss. I just don't look at myself in the mirror too long becuase I reckon I look like death.
While this recipe looks super in depth it is actually quite simple to put together. If you have a helper it can be done even quicker. You could have the sweet potato hash brown mix made up the night before ready to fry the next day. The same with the Jalapeno Mayonaise and the Salsa. As for the fried eggs, it is always good to cook them fresh. If you can get your hands on fresh eggs that you are in for a treat. Hands down fresh eggs from the henhouse are worth scrounging for. Ask your friends or neighbours for a few if they have chooks because the flavour is far superior to store bought eggs even if they are organic or free range.
This isn't only a brunch recipe if you are like me and find that some nights you couldn't be bothered cooking then I urge to use this recipe on those lazy nights. Such as Sunday suppers or football Friday! I love the slight crunchiness from the hash browns paired with the tangy and warm Jalapeno Mayonaise and topped with the fresh crunch of the salsa. The perfectly fried egg is the crowning glory as the gorgeous yolk oozes down the crevices of the salsa and mixes with the mayonnaise. Finish the whole plate off with generous slices of ripe avocado and you have the perfect brunch or supper - whenever you choose to serve it.
Sweet Potato Hashbrowns & Fried Egg With Jalapeno Mayonnaise & Salsa
Prep Time: 30 min
Cook Time: 15 min
Serves: 4
Download & Print RecipeIngredients
- 800g sweet potato, grated
- 4 eggs, lightly beaten
- 1/2 cup arrowroot flour
- salt & pepper
- 2 large Roma tomatoes, diced
- 1/2 green capsicum, diced
- 1/2 small red onion, finely diced
- 100g green beans, chopped into 1cm pieces
- 2 tbsp olive oil
- 1/2 lime
- 1/2 cup good quality whole egg mayonnaise
- 2 tbsp jalapeno (from a jar), finely chopped
- 4 eggs
- 2 avocado, halved and sliced
Instructions
In a large bowl add the grated sweet potato, eggs, arrowroot and salt & pepper and mix to combine.
Heat a large cast iron pan or the plate of a BBQ to a medium heat and add a good splash of olive oil. Spoon large spoonfuls of the sweet potato mixture into the pan or on the BBQ and flatten out to form large patties (approx 8cm in diameter). Repeat with the remaining mixture.
Cook for 2-3 minutes per side or until golden brown. Remove to a pan once cooked and place into an oven on a low temp to keep warm.
Next crack the eggs into the same pan and cook to your liking.
Meanwhile, place all the salsa ingredients into a serving bowl and mix together. Drizzle with about 2 tablespoons of olive oil and a squeeze of lime juice. Set aside ready for serving.
In a small jug add the mayonnaise and jalapeno's and mix together and set aside.
AssemblyPlace three sweet potato hash browns onto a plate and top with a scoop of the salsa and then the Jalapeno Mayonnaise. Finish off with the fried egg and add a few slices of avocado on the side. Enjoy
Cooks NotesThe sweet potato hash brown keeps for up to 3 days in the fridge in an airtight container.
