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sweet potato recipes & sweet potato hash & sweet potato and egg

Sep 5, 2020

1769

Sweet potato cakes with poached eggs

Try these honey-free potato cakes with frozen eggs for weekend brunch, or as a quick dinner. They are seasoned with harissa to awaken your tastebuds

- Prep:15 mins
- Cook:15 mins
More effort
Serves 4

Nutrition: Per serving
Nutrient	Unit
kcal	507
fat	15g
saturates	4g
carbs	72g
sugars	23g
fiber	7g
protein	18g
salt	0.9g

Ingredients

4 eggs
50g harissa
200g Greek yogurt
a handful of micro herbs

For the sweet potato cakes

500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying

Method

STEP 1
To make the potato cakes, squeeze the excess moisture from the potatoes, then mix in the flour, parsley, egg white, harissa, and some salt in a bowl until the mixture sticks together. Replace 8 potato cakes. We heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 minutes on each side or until golden brown with cream. Stay warm while you repeat with the remaining cakes.

STEP 2
Put the eggs in a frying pan for 2-3 minutes – the yolks should run. Remove with a spoonful of stalks and carefully remove them from the kitchen paper.

STEP 3
We spread the harissa between four serving plates and top with a dollop of yogurt. Put one potato cake on each plate and sand another potato top with plenty of yogurts. Top each stack with remaining yogurt and egg. Season and fill with extra harissa and spread over small herbs.