Breakfast · American · 15 min
American-Style Roasted Sweet Potato and Fava Bean Hash with Poached Eggs
- Calories
- 526
- Protein
- 28g
- Carbs
- 63g
- Fat
- 18g
Ingredients
- 241.7 g sweet potato
- 30 g red onion
- 50 g fava beans
- 0.5333 tsp olive oil
- 0.5 tsp smoked paprika
- 0.25 tsp salt
- 0.25 tsp black pepper
- 3.1 each egg
- 1 tbsp distilled white vinegar
Method
- 01Preheat oven to 400°F (200°C).
- 02In a bowl, toss 250 g diced sweet potato and 30 g finely diced red onion with 1 tsp (4.5 g) olive oil, 1.5 g salt, 0.5 g smoked paprika, and 0.25 g black pepper.
- 03Spread sweet potatoes and onions evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes until caramelized and tender.
- 04In the final 5 minutes of roasting, scatter 50 g cooked shelled fava beans onto the baking sheet to warm through.
- 05While hash is roasting, bring a small pot of water with 1 tbsp (15 g) white vinegar to a gentle simmer. Crack 2 eggs into individual cups, swirl the water, and gently drop eggs into the water. Poach for 3 minutes until whites are completely set and firm while yolks remain soft (reaching an internal temperature equivalent of set egg whites at 160°F/71°C).
- 06Plate the warm sweet potato and fava bean hash into a serving bowl, top with the poached eggs, and finish with the remaining 0.5 g smoked paprika and 0.25 g black pepper. Serve immediately.
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