Sweet potato and mushroom hash with eggs and homemade pesto

Ingredients

300g mushrooms

4 eggs

1 sweet potato, diced

50g spinach

1 shallot, finely diced

1 garlic clove, minced

½ tsp salt

2 tbsp the governor extra virgin olive oil

Pesto

2 cloves garlic

80g fresh basil

50g pine nuts

50g grated Parmesan

6 tbsp extra virgin olive oil

Method

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.