Sweet Potato Bubble & Squeak

Prep Time
Cook Time
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Recipe: #37037

May 28, 2021

"From our weekday newspaper The West Australian."

Original is 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 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.


No special items needed.

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