Brunch
Sweet Potato and Miso Brunch Hash
A Japanese-American brunch hash, sweet potato and spring onion crisped in a hot pan then finished with a white miso and soy glaze, topped with two fried eggs and a drizzle of sriracha for a sweet, savoury, and gently spiced start to the weekend.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
48gCarbs
12gSugar
7gFiber
780mgSodium
186mgChol
0gSat Fat
Goes well with
Sapporo Premium Lager
local
Umeboshi Green Tea
international
Vegetarian
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Peel and cut 1 large sweet potato into 1.5cm cubes. Cut 3 spring onions into 3cm lengths. Whisk together 1 tbsp white miso paste, 1 tsp soy sauce, 1 tsp maple syrup, and 0.5 tsp rice vinegar until smooth.
2
Saute
Heat 1.5 tbsp neutral oil in a wide non-stick frying pan over medium-high heat. Add sweet potato cubes in a single layer, cook 10–12 minutes turning every 3–4 minutes until golden, crisp, and tender when pressed with a fork.
3
Saute 2
Add spring onions, toss through, cook 2 minutes over medium-high heat until softened and lightly charred. Pour miso glaze over, toss to coat, cook 1–2 minutes stirring constantly until sticky and caramelised.
4
Fry
Push hash to one side of the pan. Add 1 tsp oil to the empty side over medium heat. Crack 2 eggs in, fry 2–3 minutes until whites are set and yolks remain runny.
5
Plate
Slide hash and eggs onto a plate. Drizzle 1 tsp sriracha over eggs, scatter 0.5 tsp toasted sesame seeds and 5g fresh coriander over the top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large sweet potato (600g)
- 5 tbsp5 tbsp neutral oil
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp black pepper
- 66 spring onions (90g)
- 2 tbsp2 tbsp white miso paste
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp maple syrup
- 1 tsp1 tsp rice vinegar
- 44 large eggs
- 2 tsp2 tsp sriracha
- 1 tsp1 tsp toasted sesame seeds
- 10g10g fresh coriander
