British asparagus and sweet potato hash with avocado and egg – the perfect brunch!
Get creative with your brunch options this week and rustle up this delicious dish, packed with green goodness. Want to make your brunch guests say ‘wow’? Just add jalapeño peppers! Yum.
Ingredients (serves 2)
1 sweet potato, peeled and cut into small chunks
1 bunch British asparagus, spears halved
3tbsp olive oil
1 shallot, finely sliced
2 handfuls of sweetcorn, frozen is fine
1tsp garlic granules
1tbsp sliced jalapeño peppers from a jar (optional)
1 avocado, sliced
1 lime
2 eggs
Method
Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes then add the asparagus for 2 minutes until softened. Drain the asparagus and leave to steam while you heat half the oil in a large frying pan.
Tip the potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned.
While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.
Recipe courtesy of britishasparagus.com
