Fusion Kitchen · Brunch
Sweet Potato and Miso Brunch Hash
A Japanese-American brunch hash, sweet potato and spring onion crisped in a hot pan then finished with a white miso and soy glaze, topped with two fried eggs and a drizzle of sriracha for a sweet, savoury, and gently spiced start to the weekend.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
48gCarbs
12gSugar
7gFiber
780mgSodium
186mgChol
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Instructions
1
Prep
Peel and cut 2 large sweet potatoes into 1.5cm cubes. Cut 6 spring onions into 3cm lengths. Whisk together 2 tbsp white miso paste, 2 tsp soy sauce, 2 tsp maple syrup, and 1 tsp rice vinegar until smooth.
2
Saute
Heat 3 tbsp neutral oil in a large non-stick frying pan over medium-high heat. Add sweet potato cubes in a single layer, cook 12–14 minutes turning every 3–4 minutes until golden, crisp, and tender when pressed with a fork.
3
Saute 2
Add spring onions, toss through, cook 2 minutes over medium-high heat until softened and lightly charred. Pour miso glaze over, toss to coat, cook 1–2 minutes stirring constantly until sticky and caramelised.
4
Fry
Push hash to one side of the pan. Add 2 tsp oil to the empty side over medium heat. Crack 4 eggs in, fry 2–3 minutes until whites are set and yolks remain runny.
5
Plate
Divide hash and eggs between 2 plates. Drizzle 1 tsp sriracha over eggs on each plate, scatter 0.5 tsp toasted sesame seeds and 5g fresh coriander over the top of each. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) sweet potato
- 5 tbsp neutral oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 90g (3.2 oz) scallion
- 2 tbsp white miso paste
- 2 tsp soy sauce
- 2 tsp maple syrup
- 1 tsp rice vinegar
- 4 large eggs
- 2 tsp sriracha
- 1 tsp toasted sesame seeds
- 10g (small handful) fresh coriander