Soft Poached Eggs with Sweet Potato Hash Browns - Serves 4 Ingredients 300g sweet potatoes 10 medium eggs 1tsp dried sage Frylight spray oil x 10 sprays 115g baby spinach 1tsp white wine vinegar Method Peel and grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage. Season and mix well. Scoop a ball of the potato mix and flatten with the heel of your hand. Place in the fridge for 20 mins or until ready to cook. Warm a large frying pan with some spray oil over a medium heat. Cook the flattened rounds of sweet potato for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 tsp of cold water and season. Stir fry for 1-2 minutes until just wilted. Set aside and keep warm. Bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into the water in batches. Simmer gently for 3-4 minutes, then remove wih a slotted spoon. Serve the hash browns with spinach on top and then the egg. Delicious with roasted cherry tomatoes!