750 g sweet potatoes, peeled and cubed
200 g tenderstem broccoli, halved
1 tbsp olive oil
6 rashers of dry cure streaky bacon, cut into pieces
1 red onion, thinly sliced
4 eggs, poached or fried to put on top of the hash
Steam the sweet potatoes for 10 minutes. Add the broccoli to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender. Heat the oil in a large non-stick frying pan and fry the bacon and onion for 5 minutes until the onions have softened. Add the sweet potato and broccoli to the pan, pat down with a wooden spoon and cook for 10-15 minutes stirring occasionally to break up the lovely crust that forms on the base. You want it to have lovely crunch bits at the bottom. Serve with each plate topped with a poached or fried egg with a runny yolk!