Hash Browns with Green Goddess Dressing

PREP 20 MIN
COOK  6 MIN

DF

GF

NS

NF

V

Number of servings
2
Ingredients

150g sweet potatoes, orange peeled & grated

34 bunch of rainbow chard (700g bunch) stalks chopped & leaves shredded

2 tsp butter (or dairy-free alternative) melted

2 tbs cornflour

4 large eggs divided

salt & pepper, to taste

Dressing

12 bunch of fresh flat leaf parsley stalks & leaves roughly chopped

12 cup (20g) baby spinach leaves

1 tbs lemon juice

2 tbs Greek yogurt (or dairy-free alternative)

Methodbased on 2 servings
1

To make the dressing, place all ingredients in a small food processor and blend until smooth and combined. Season with salt and pepper and set aside.

2

Place sweet potato, rainbow chard, butter, cornflour and half the eggs in a large bowl and season with salt and pepper. Mix well to combine and form into hash browns.

3

Heat a large non-stick frypan over medium heat. Cook hash browns, pressing down with a spatula, for 2 minutes each side until golden and cooked through. Transfer to a plate and keep warm.

4

Crack remaining eggs into frypan and cook for 2 minutes, or until cooked to your liking and season with salt and pepper.

5

To serve, divide hash browns between plates, drizzle with dressing and top with fried eggs.

Nutritional Informationper serving

Energy (kJ)

1472 kJ / 352 cals

Protein

19.7 g

Fat

16.8 g

Sat. Fat

7 g

Carbs

24.6 g

Sugar

9.4 g

Fiber

8.9 g

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