Sweet potato bubble & squeak

PREP + COOK TIME 30 MINUTES SERVES 4

FIVE INGREDIENTS

4 green onions

1 medium orange sweet potato (400g) 4 cups (320g) finely shredded wombok (see Tips, below)

8 eggs (see Tips)

150g fetta

STAPLES

¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) white wine vinegar

1 Thinly slice green onions; reserve 2 tablespoons to serve. Cut sweet potato into chunky wedges. Heat 2 tablespoons extra virgin olive oil in a large frying pan over medium-high heat; cook sweet potato wedges, turning occasionally, for 5 minutes or until golden.

2 Add green onions and wombok to frying pan, stir to combine with the sweet potato; cook for 5 minutes or until wombok is tender. Season to taste. Remove from heat, cover to keep warm.

3 Half fill a large saucepan with water; bring to the boil. Add vinegar to the water. Crack 1 egg into a cup. Swirl the boiling water with a whisk to create a whirlpool, then slide egg into pan; repeat with remaining eggs. When all eggs are in the pan allow water to return to the boil. Cover the pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over the yolks. Remove eggs with a slotted spoon; drain on a plate lined with paper towel.

4 Divide bubble and squeak among plates, top with two poached eggs each. Serve sprinkled with grated fetta, reserved green onion and drizzled with remaining extra virgin olive oil.

You will need to buy 1 small wombok (700g) or half a medium wombok (500g). For successful poached eggs, make sure you use the freshest eggs you can get your hands on.

SWAP IT If you don’t have white wine vinegar as a staple use cider vinegar or 2 tablespoons distilled white vinegar instead.