Name: Mexican Sweet Potato Family Hash Brown
Prep time: 15 min
Cook time: 20 min
Ingredients: 8 eggs; ¼ cup (60ml) milk; 1 tbsp taco seasoning mix; 2 cloves garlic, crushed; 3 cups (approx. 500g) grated and firmly packed sweet potato; 2 cups (200g) shredded tasty cheese; 2 green onions, finely sliced; ⅓ cup finely chopped coriander leaves, plus extra for garnish; Salt and pepper, to taste; 1 tbsp olive oil; Guacamole and hot sauce, to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Preheat oven to 180°C/160°C (fan-forced)
Whisk 4 eggs, milk, seasoning and garlic in a large bowl. Add sweet potato, 1 ½ cups cheese, green onions and coriander. Mix well. Season with salt and pepper
Heat the oil in a large ovenproof frying pan (20cm base/26cm top) over a medium heat, swirling to coat base and sides of pan. Add sweet potato mixture. Flatten top and cook for about 5 minutes or until base is golden
Form four indents in mixture with the back of a spoon. Scatter with remaining cheese. Crack an egg into each hole. Cook in oven for 15 minutes, or until hash brown is firm to touch and egg whites are set
Serve with guacamole and hot sauce. Garnish with extra coriander leaves

Tips & Hints:

Use a non-stick pan for easy serving.
Top with guacamole and coriander just before serving.
Can be served warm or cold. Great for a picnic or lunchbox.
For added spice, add 1 finely chopped green chilli with the onions.

Preheat oven to 180°C/160°C (fan-forced)
Whisk 4 eggs, milk, seasoning and garlic in a large bowl. Add sweet potato, 1 ½ cups cheese, green onions and coriander. Mix well. Season with salt and pepper
Heat the oil in a large ovenproof frying pan (20cm base/26cm top) over a medium heat, swirling to coat base and sides of pan. Add sweet potato mixture. Flatten top and cook for about 5 minutes or until base is golden
Form four indents in mixture with the back of a spoon. Scatter with remaining cheese. Crack an egg into each hole. Cook in oven for 15 minutes, or until hash brown is firm to touch and egg whites are set
Serve with guacamole and hot sauce. Garnish with extra coriander leaves

Tips & Hints:

Use a non-stick pan for easy serving.
Top with guacamole and coriander just before serving.
Can be served warm or cold. Great for a picnic or lunchbox.
For added spice, add 1 finely chopped green chilli with the onions.

Preheat oven to 180°C/160°C (fan-forced)
Whisk 4 eggs, milk, seasoning and garlic in a large bowl. Add sweet potato, 1 ½ cups cheese, green onions and coriander. Mix well. Season with salt and pepper
Heat the oil in a large ovenproof frying pan (20cm base/26cm top) over a medium heat, swirling to coat base and sides of pan. Add sweet potato mixture. Flatten top and cook for about 5 minutes or until base is golden
Form four indents in mixture with the back of a spoon. Scatter with remaining cheese. Crack an egg into each hole. Cook in oven for 15 minutes, or until hash brown is firm to touch and egg whites are set
Serve with guacamole and hot sauce. Garnish with extra coriander leaves

Tips & Hints:

Use a non-stick pan for easy serving.
Top with guacamole and coriander just before serving.
Can be served warm or cold. Great for a picnic or lunchbox.
For added spice, add 1 finely chopped green chilli with the onions.

Nutrition Information

Per adult serving (300g)

Energy: 2080kJ

Calories: 497kcal

Protein: 30g

Fat Total: 31.3g

Fat Saturated: 14.3g

Carbs: 21.3g

Sugars: 9.2g

Fibre: 4.4g

Sodium: 1130mg

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Nutrition Information

Feedback and Reviews

Follow Australian Eggs for more recipes

See the entire Australian Eggs recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Nutrition Information

More Vegetarian Recipes

Follow Australian Eggs for more recipes

See the entire Australian Eggs recipe collection

Tips & Hints: