Savoy  sweet potato hash with fried eggs rgb fl

Savoy cabbage and sweet potato hash with eggs

Red onion and chilli flakes give this vibrant veggie dish – cooked in one pan – a real bite

By , 29 October 2019

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Savoy cabbage and sweet potato hash with eggs
  • 40 Mins

  • Serves: 2

Nutritional Info
Each 561g serving contains
  • Energy

    1667KJ

    398KCAL

    20%
  • Fat

    1.7g

    low

    2%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    18.5g

    low

    21%
  • Salt

    0.22g

    low

    4%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 small red onion, cut into wedges
  • ½ red pepper, chopped
  • 200g Frozen for Freshness Sweet Potato
  • 200g Savoy cabbage, roughly chopped
  • 2 medium eggs
  • Crushed chilli flakes (optional)
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the rapeseed oil in a large oven-safe frying pan. Cook the onion and pepper for 5 mins or until softened and beginning to colour.

  • Add the sweet potato, with a splash of water then simmer for 5-6 mins until tender.

  • Add the cabbage to the pan and cook until it is beginning to wilt.

  • Make 2 ‘wells’ in the vegetable mixture and crack in the eggs.

  • Put the pan in the oven to cook for 6-8 mins, or until the whites of the eggs have set but the yolks are still runny. Season with black pepper and sprinkle over some crushed chilli flakes to serve.