Asparagus and sweet potato hash with avocado and egg
Ingredients
- 1 sweet potato, peeled and cut into small chunks
- 1 bunch British asparagus spears, halved
- 3tbsp olive oil
- 1 shallot, finely sliced
- 2 handfuls sweetcorn (frozen is fine)
- 1tsp garlic granules
- 1tbsp sliced jalapeno peppers from a jar (optional)
- 1 avocado, sliced
- 1 lime
- 2 eggs
Method
- Fill a saucepan with boiling water, add potato chunks, simmer for 5 mins then add asparagus for 2 mins until softened, drain and leave to steam.
- Heat half the oil in a large frying pan. Tip potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.
- While the veg is cooking, heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.
