Sweet Potato Bubble & Squeak Recipe

Ingredients

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4 green onions
400 grams yams (orange sweet potato, 1 medium)
1/4 cup olive oil (extra virgin, 60 ml)
4 cups wombok, finely shredded (320 grams)

8 eggs
1/4 cup vinegar (white wine vinegar, 60 ml)
150 grams feta cheese

Nutritional

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 by Step Method

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.