– 1 small sweet potato (skin on), grated
– S&P to season
– 5 ml olive oil for frying
– Basil pesto
– Basil leaves
– Blanched asparagus
– Buffalo mozzarella, pulled
– Heirloom cherry tomatoes, halved
– Spring onions, chopped
– Soft poached eggs
1.) Heat oil in a non-stick frying pan, sprinkle half of the sweet potato into the pan, distributing evenly, flatten and neaten (push edges into the center the neaten the edges) with a spatula and season.
2.) Cook on a medium heat for +- 5 minutes until golden brown, flip and cook for a further 5 mins.
3.) Allow to cool slightly, serve with desired toppings.
Note: Baked at 180°C for 10 minutes for a slightly softer center.