Silvana Franco's sweet potato and Tenderstem broccoli hash

Sweet potato and Tenderstem broccoli make a delicious and nutritious combination that's packed with vitamins, minerals and fibre. The sweet flavour and tender texture of the Tenderstem and sweet potato make this dish a good choice for children and gets them well on their way to their five-a-day.

• Preparation: 10 mins
• Cooking: 35 mins
• Serves: 4

What you need:

• 750g sweet potatoes, peeled and cubed
• 200g Tenderstem broccoli, halved widthways
• 1 tbsp olive oil
• 6 rashers dry cure streaky bacon, cut into pieces
• 1 red onion, thinly sliced
• 4 eggs, poached or fried, to serve

What you do:

1. To make the hash, steam the sweet potatoes for 10 minutes. Add the Tenderstem to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender.
2. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon and onion for 5 minutes until the onions have softened.
3. Add the sweet potato and Tenderstem to the pan, pat down with a wooden spoon and cook for 10 - 15 minutes, stirring once or twice to break up the golden crust that forms on the bottom.
4. Spoon the hash onto plates and top each serving with an egg.

Cook's tip:

Try adding a handful of grated Cheddar to the hash at the end of step 3

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