Rosemary Sweet Potato Hash

Rosemary has been woven into cooking and folklore since antiquity, planted by doorways and burned as incense in ancient kitchens. Its piney scent is what makes this humble sweet-potato hash smell like a Sunday morning.

Ingredients

• 2 tbsp olive oil or tallow
• 2 large sweet potatoes, diced small
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 4 eggs
• Salt and pepper
• Hot sauce to serve

Method

1. Heat the fat in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, for 12 minutes until they begin to soften and brown.
2. Add the onion and pepper and cook another 8 minutes until everything is tender and crisp at the edges.
3. Stir in the garlic and rosemary and season well.
4. Make four wells, crack an egg into each, cover, and cook 4–5 minutes until the whites set.
5. Serve straight from the pan with hot sauce.

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