Breakfast Eggs With Sweet Potatoes.

Cubed sweet and white potato with sweet chili sauce and egg on top.

• Ready In: 40 mins
• Serves: 1
• Yields: 1 serving

Ingredients

• 100  g sweet potatoes
• 100  g white potatoes
• 1  teaspoon  oil
• 1  teaspoon  oil, for adding when frying if needed
• 1⁄4-1⁄2 cup water
• 1⁄2 tablespoon  sweet chili sauce
• 1  large egg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  portabella mushrooms, diced
• 1⁄2 tablespoon fresh herb, chopped (optional)

Directions

1. Wash, peel and dice both sweet & white potatoes. In small skillet/frying pan place cubed potatoes, water and oil. Cover pan and boil and steam until a knife will go in with ease.
2. Turn up heat and boil off any remaining water.
3. When the water is gone and the potatoes start to fry add the mushrooms. Keep cooking until the mushrooms are cooked and the potatoes are nice and crispy. Mix in the sweet chili sauce.
4. Remove the potato/mushroom mix to a warm plate and keep warm.
5. Place the pan back on the heat. Add the egg and fry until it's cooked to how you like it.
6. With a warm plate, place egg in middle of plate and place potato/mushroom mix around the egg. You could sprinkle with any chopped fresh herbs if you like.