Sweet Potato Hash Egg & Eggless Muffins

Changes I've made:

  • Used US speak and measurements

  • Left out the mushrooms because I dumbly used them all last night forgetting I needed them today

  • Replaced cheese with nutritional yeast

  • Used a separate recipe for a jalapeno pesto, which I think actually made this recipe a home run

  • I tried a couple without eggs, and I honestly think you don't need the egg. These were delicious. When I make them again, I'll remember the mushrooms, and skip the eggs for myself, keep 'em for the hubby.


Source: I Love Eggs New Zealand | Makes: 6 | Time: ~30 min


Ingredients

1 large sweet #potato (kumara in Kiwi speak), peeled and grated

1 tsp powdered garlic

1/4 cup nutritional yeast

3 large handfuls of baby #spinach, washed

4 eggs

1 tbsp pesto


Instructions

Preheat oven to 400F.


Place the grated potato in a bowl and season with a little salt. Mix and leave for a couple of minutes. With clean hands, take handfuls of the potato and squeeze out extra fluid. Place squeezed potato back in the bowl and sprinkle over the garlic powder and season with cracked pepper.


Line muffin pan with baking paper, or grease well. Press the potato evenly into the bottom of six separate muffin slots. Bake for 12 minutes.


While the sweet potato is cooking, heat a fry pan over a medium heat. Add the baby spinach and heat through until wilted. Squeeze out excess moisture – otherwise it will make the sweet potato soggy.


When the kumara has finished cooking, spread pesto in even layers over potato. Add spinach, then top nutritional yeast.


Crack an egg on top each of four of the bases. Lightly prick the yolk with a skewer.


Bake for 15 minutes, or until the egg is cooked.

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