Sweet potato hash and mash with feta and poached eggs

Sweet potato hash and mash with feta and poached eggs

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

One of the things we really pine for when we’re in Brasil is a cooked breakfast with eggs, but we’ve been assured it doesn’t exist there. ‘We don’t eat such a thing!’, David’s friend Gustavo laughed when we asked him. So we thought we’d introduce him to a little taste of our home, with a Brasilian accent. Sweet potatoes are popular at breakfast in northeastern Brasil, and here they make a great base for poached eggs and salty crumbled feta. We’ll be taking this in our suitcase next time we visit Gustavo!

Ingredients

Quantity Ingredient
4 sweet potatoes
1 tablespoon sunflower oil
butter, for frying
2 teaspoons vinegar
4 eggs
100g feta cheese
small handful flat-leaf parsley, chopped
1 long red chilli, deseeded and finely chopped
sea salt
freshly ground black pepper

Method

  1. Peel the sweet potatoes and cut two of them into small chunks. Place in a pan half-filled with salted water, bring to the boil and cook for about 10 minutes, until tender.
  2. Meanwhile, chop the remaining sweet potatoes into 1 cm cubes. Heat the oil and a knob of butter in a large heavy-based frying pan over a medium heat. Add the potato cubes and fry for 8–10 minutes, tossing occasionally, until tender and golden brown around the edges.
  3. Drain the boiled potatoes well and mash with a potato masher. Add the mash to the frying pan and stir in the cubed potatoes. Season well with salt and pepper and stir-fry until heated through. Remove from the heat and keep warm while you cook the eggs.
  4. Bring a large pan of water to the boil. Add the vinegar and reduce the heat to a simmer. Stir the water to make a whirlpool, then carefully crack an egg into the centre. Poach for 3–4 minutes, until set with a runny yolk. Remove with a slotted spoon and place on kitchen paper to drain. Keep warm in lukewarm water while you cook the other eggs.
  5. Divide the potatoes between warmed plates and place a poached egg on top. Sprinkle the eggs with salt and pepper, then crumble over the feta and sprinkle with parsley and chilli. Serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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