SUNDAY BRUNCH - NORTH AFRICAN SPICED SWEET POTATO HASH BROWN WITH SUNNY SIDE UP EGG

Mother's Day is just around the corner, and what better way to celebrate than by treating your mum to a special brunch in the comfort of her favourite pyjamas? We've partnered with the wonderful Imen McDonnell, a cookbook author, food stylist, and photographer, to bring you a mouthwatering recipe that's sure to make this Mother's Day memorable.

Introducing Imen's North African Spiced Sweet Potato Hash Brown with Sunny Side Up Egg – a delightful fusion of flavours that will tantalise your taste buds and leave you craving for more. Imen's culinary expertise shines through in this recipe, making it the perfect dish to spoil your mum with.

So go ahead, don your favourite pyjamas, whip up a batch of North African Spiced Sweet Potato Hash Brown with Sunny Side Up Egg, and shower your mum with love and appreciation this Mother's Day.

Check out @imenmcdonnell & @thatchedfarmproject 

Makes 4 servings

1 large sweet potato, peeled

1 large russet potato, peeled

1 medium red onion, finely chopped

Fine sea salt

4 tablespoons unsalted butter

2 tablespoons olive oil

150 grams Harissa paste

4 free range eggs, fried sunny side up

On the large holes of a box grater, shred the sweet potato and russet potato into a large bowl. Toss the potatoes together, add a couple pinches of salt and toss again. Set aside.

In a nonstick skillet, melt 2 tablespoon of the butter over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and turning translucent, about 3 minutes. Scrape the onion into the bowl with the shredded potatoes. Using both hands, mix and combine the onion and potatoes. Squeeze to wring out as much of the excess liquid as possible, place back into bowl, add Harissa paste and mix together thoroughly.

In the same skillet, melt 2 tablespoons of the butter and the olive oil. Working in batches, add the potato and onion mixture to the pan, pressing down to flatten evenly into 4 round-ish hash brown patties. Cover and cook over medium heat for about 5-6 minutes then flip each hash brown and cook for another 5-6 minutes, until golden on both sides and cooked through.

Place the pan in 200c oven to keep hash browns warm while you fry your eggs in the remaining tablespoon of olive oil in a separate skillet, sunny side up (or to your preference.)

Remove hash browns from the oven, transfer each to plates, season with salt and place fried egg on top. Garnish with Shaved Fennel, Radish & Parsley salad, sliced avocado and crumbled Mediterranean style cheese. Serve immediately.

 

Makes 4 servings

2 fennel bulbs, shaved paper thin with a mandoline or sharp knife

4-6 red radishes, sliced thinly

4 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

Sea salt

2 tablespoons chopped flat-leafed parsley

In a medium bowl add shaved fennel, radishes, olive oil, lemon juice & parsley.

Season with sea salt. Gently toss all the ingredients together and serve.