Beetroot and Sweet Potato Hash with Poached Eggs

Ingredients

For the hash:

• 3 tbsp vegetable oil
• 1 red onion, finely chopped
• Salt and pepper, for seasoning
• 4 cloves garlic, finely chopped
• 1 tsp dried sage
• ½ tsp dried thyme
• 2 medium-sized raw beetroots, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Approx 150ml warm vegetable stock

• 4 free-range eggs
• ¼ tsp white wine vinegar
• 1 tbsp finely chopped chives

Method

1. In a large frying pan, heat 1 tbsp oil on a medium heat. Add the onion. Season with a little salt and pepper. Cook for 1-2 minutes. Add the garlic and dried herbs. Cook for around 3-4 minutes until the onion is beginning to soften.
2. Add the beetroot and season with a little salt and pepper. Cook for 10 minutes, stirring regularly.
3. Add 1 tbsp oil and the sweet potatoes. Lightly season and cook for 10 minutes, stirring regularly.
4. Turn the heat to low and add ¼ of the stock. Continue to stir, adding the rest of the stock in increments. Cook for 20-25 minutes until the vegetables are soft and the pan is dry.
5. Once the vegetables are soft, remove the mix and set aside.
6. Clean the pan, then add the remaining oil and warm it on a medium heat. Add the vegetable mix back into the hot pan and fry until starting to crisp at the edges. Season to taste. Hold warm on a medium heat or in a low heat oven.
7. Half fill a deep saucepan with boiling water. Place on the stove on a medium-low heat. Add the vinegar. Crack each egg into individual small bowls. Stir the water in the pan until it creates a gentle whirlpool in the centre. Gently slide in the eggs one at a time. Cook for 3-4 minutes. Remove the eggs from the water with a slotted spoon.
8. Serve the hash topped with 2 eggs per portion and a sprinkle of chives.