Articles FoodVegetarianAsparagus and sweet potato hash
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Asparagus and sweet potato hash

By Rachel - Silversurfers Assistant Editor May 10, 2017

This asparagus and sweet potato hash is a delicious vegetarian dish is perfect for weekend brunch.

It’s hearty, filling and very healthy. Give it an extra kick by adding jalapeño peppers.

Serves: 2    Prep time: 5 minutes   Cooking time: 20 minutes

You’ll need

  • 1 sweet potato, peeled and cut into small chunks
  • 1 bunch British asparagus, spears halved
  • 3tbsp olive oil
  • 1 shallot, finely sliced
  • 2 handfuls of sweet corn, frozen is fine
  • 1 tsp garlic granules
  • 1 tbsp sliced jalapeño peppers from a jar (optional)
  • 1 avocado, sliced
  • 1 lime
  • 2 eggs

What to do

  1. Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes then add the asparagus for 2 minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.
  2. Tip the potatoes and asparagus into the hot pan with the shallots, sweet corn, garlic granules and jalapeños. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.
  3. 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.

Please credit www.britishasparagus.com

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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