Sweet potato and mushroom hash with eggs and homemade pesto
1 sweet potato, diced
1 shallot, finely diced
1 garlic clove, minced
½ tsp salt
2 tbsp the governor extra virgin olive oil
2 cloves garlic
80g fresh basil
50g pine nuts
50g grated Parmesan
6 tbsp extra virgin olive oil
Heat the oven to 180c. Place the sweet potato on a baking dish and drizzle with a little EVOO. Roast in the oven for 30mins.
Meanwhile make the pesto by toasting then pine nuts in a pan over a low heat until golden. Add the pine nuts to a small blender along with all the other pesto ingredients and blitz.
Heat a large frying pan to a medium heat, add 1 tbsps EVOO, add the shallot and garlic, saute for 5 mins until softened, add the mushrooms.
Meanwhile heat a small pan and add the eggs, bring to the boil, cook for 5 mins, remove and peel.
when the potatoes are ready add them to the mushrooms, stir to combine then add the spinach and let wilt for a 2 mins.
Serve the hash with the jammy eggs and a few dollops of pesto.