Sweet Potato Bubble & Squeak

Prep Time
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"From our weekday newspaper The West Australian."

Original recipe yields 4 servings


  • Serving Size: 1 (637.9 g)
  • Calories 1256.4
  • Total Fat - 88.5 g
  • Saturated Fat - 35.3 g
  • Cholesterol - 1886.5 mg
  • Sodium - 2320.3 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 3 g
  • Protein - 101.6 g
  • Calcium - 1618.1 mg
  • Iron - 9.4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Thinly slice green onions; reserve 2 tablespoons to serve and cut sweet potato into chunky wedges.

Step 2

Heat 2 tablespoons olive oil in a large frying pan over medium-high heat; cook sweet potato wedges, turning occasionally, for 5 minutes or until golden.

Step 3

Add green onions and wombok to frying pan, stir to combine with the sweet potato; cook for 5 minutes or until wombok is tender and season to taste and then remove from heat, cover to keep warm.

Step 4

Half fill a large saucepan with water; bring to the boil and add vinegar to the water. Crack 1 egg into a cup; swirl the boiling water with a whisk to create a whirlpool, then slide egg into pan; repeat with remaining eggs.

Step 5

When all eggs are in the pan allow the water to return to the boil and cover the pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over the yolks, remove eggs with a slotted spoon; drain on a plate lined with paper towel.

Step 6

Divide bubble and squeak among plates, top with two poached eggs each and serve sprinkled with grated fetta, reserved green onion and drizzled with remaining olive oil.

Tips & Variations

No special items needed.