British asparagus and sweet potato hash

9 August 2017 by
First published: 6 June 2017

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


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

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British asparagus and sweet potato hash with avocado and egg
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