This one-pan meal is fantastic for breakfast, lunch or dinner. It can be served warm or cold, so bring this sweet potato hash brown to your picnics too.
Ingreadient:
- 8 eggs
- ¼ cup (60ml) milk
- 1 tbsp taco seasoning mix
- 2 cloves garlic, crushed
- 3 cups (approx. 500g) grated and firmly packed sweet potato
- 2 cups (200g) shredded tasty cheese
- 2 green onions, finely sliced
- ⅓ cup finely chopped coriander leaves, plus extra for garnish
- Salt and pepper, to taste
- 1 tbsp olive oil
- Guacamole and hot sauce, to serve
Direction:
- Preheat oven to 180°C/160°C (fan-forced)
- Whisk 4 eggs, milk, seasoning and garlic in a large bowl. Add sweet potato, 1 ½ cups cheese, green onions and coriander. Mix well. Season with salt and pepper
- Heat the oil in a large ovenproof frying pan (20cm base/26cm top) over a medium heat, swirling to coat base and sides of pan. Add sweet potato mixture. Flatten top and cook for about 5 minutes or until base is golden
- Form four indents in mixture with the back of a spoon. Scatter with remaining cheese. Crack an egg into each hole. Cook in oven for 15 minutes, or until hash brown is firm to touch and egg whites are set
- Serve with guacamole and hot sauce. Garnish with extra coriander leaves
