Sunday Brunchin’: Sweet Potato and Spinach Hash

It’s Sunday and what does that mean? It’s time for Sunday brunchin’. 

As we all know, Sunday’s are for doing absolutely nothing. A time to eat all the food in the house and scope out the entire Netflix A-Z before finally deciding on something to watch.

It’s a ritual in my house that Sunday’s are for two things: brunch and a roast dinner, and it’s something the whole family look forward to each weekend. This week’s Affleck family brunch only takes half an hour to prepare and an hour and a half to cook – the perfect amount of time to watch a short film. (Tip: Bridget Jones’s Diary is only 1 hour and 37 minutes long).

I introduce to you the sweet potato and spinach hash, with a poached egg on top. This dish is delicious and healthy, making it great for brunch, lunch or dinner. It’s easy to make and a chance to use up any leftover veggies to avoid any food going to waste.

The Recipe


Prep time: 30 mins | Cooking time: 1 hour, 30 mins (serves 4)


  • 2 sweet potatoes
  • 3 tbsp of olive oil
  • 3 cloves of garlic, chopped
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 100g of brussel sprouts
  • 4 cups of baby spinach
  • 1 tbsp of lemon juice
  • 1 bottle of vinegar
  • 4 eggs
  • 1 avocado, sliced, to serve
  • 8 fresh basil leaves, torn or chopped, to serve


  1. Preheat the oven to 400 degrees F/200 degrees C/gas mark 6 whilst you begin to prepare.
  2. Place the sweet potatoes on a baking sheet, and stab multiple times all over with a fork. Roast the potato until tender, but still slightly underdone – roughly around 30 minutes. Then remove from the oven and let cool. Once cooled cut into 1-inch cubes and set them aside.
  3. Get a large pan and place on the hob. Add 2 tablespoons of olive oil over medium heat. Add the garlic, onions and peppers and cook until soft – 5 minutes. Add the diced sweet potatoes and sprouts and some salt and pepper for seasoning. Continue to cook, whilst stirring the contents of the pan occasionally, until the potatoes are cooked through – roughly 10 to 15 minutes. Turn the heat to low and stir in the spinach and the lemon juice.
  4. Then in a small pan, fill just over one third full with cold water and bring it to the boil. Add some vinegar and turn down to simmer. Crack the eggs, one at a time, into a small bowl and gently tip them into the simmering water. Leave them to poach for 3 to 4 minutes. Remove with a slotted spoon and drain on kitchen towels.
  5. Time to serve! Spoon the hash onto four plates and top each serving with your poached egg. Garnish with basil and serve with sliced avocado, although this is entirely optional.


With love,



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