Shellie's sweet potato hash and egg cups
Recipe by WW Coach Shellie. A clever family brunch idea, serve these cups warm with roasted tomatoes and mushrooms on the side. They’re also great served cold with a salad for a light lunch option, or on their own for a filling savoury snack.
Orange sweet potato (kumara)
500 g, grated (see tip)
100 g, grated
1 tbs, chopped, plus extra to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 12-hole (80ml) capacity muffin tin with oil.
- Place sweet potato in sieve over a bowl and press to extract any excess moisture. Transfer sweet potato to a large bowl. Add mozzarella, chives and season with salt and pepper. Mix until well combined.
- Spoon mixture evenly among muffin holes. Using the back of a teaspoon, create a hollow in mixture in each hole, large enough to hold an egg. Bake for 15 minutes. Remove from oven. Crack an egg into each one. Return to the oven and bake a further 5-7 minutes or until eggs are cooked to your liking. Stand in tin for 3-5 minutes before removing with a spatula.
- Sprinkle with extra chives to serve.
Use a food processor with grater attachment to grate the sweet potato in seconds!