Crispy Cheese Smashed Sweet Potato Pancakes with Chilli Fried Egg
Ingredients
- 4 medium or 6 small sweet potatoes
- 4-6 small handfuls cheddar cheese or plant-based cheese
- Salt and pepper
- 2 eggs
- 1-2 tablespoons crispy chilli oil, such as Lao Gan Ma
Garnish
- Creme fraiche or yoghurt, or plant-based alternative
- Pickled red onions
- More chilli crisp
- Sliced chives or spring onion
Preparation
Cook potatoes
Prick the potatoes all over then microwave on high until tender, about 15-20 minutes
Smash between two sheets of baking paper with a burger press, spatula, or pan
Fry potato pancakes
Heat a non-stick frying pan over medium-high heat
Add the cheese to the pan in small rounds, roughly the same size as the smashed potato
Top with the sweet potato, cook until golden and crispy then flip and cook until golden and crispy on the other side
Cook a few at a time if space allows
Fry eggs
Wipe the pan clean
Heat the chilli oil over medium heat, crack the eggs in and cook to your liking
Cover with a lid or bowl for about 15-20 seconds towards the end to cook the egg white
Serve dish
Stack the sweet potato pancakes, top with the fried egg, creme fraiche or yoghurt, pickled onions, more chilli crisp, and sliced chives or spring onion
Notes
Pesto can be used as a substitute for chilli oil; add extra oil when cooking the egg
Plant-based cheese and yoghurt options make this recipe vegan-friendly
