Crispy Cheese Smashed Sweet Potato Pancakes with Chilli Fried Egg
Smashed sweet potatoes fried on a lacy layer of cheddar, stacked and topped with an egg fried in chilli crisp.
- Serves
- 2
Nutrition
621calories per serving
- 21gProtein
- 66gCarbs
- 31gFat
Estimated from ingredients, assuming 4 medium sweet potatoes, about 75g cheddar, Lao Gan Ma chilli crisp and 2 tbsp creme fraiche; extra chilli crisp on top not counted.
Ingredients
- 4 medium or 6 small sweet potatoes
- 4-6 small handfuls cheddar cheese (or a plant-based cheese)
- Salt and pepper
- 2 eggs
- 1-2 tbsp crispy chilli oil (Lao Gan Ma)
Garnish
- Creme fraiche or yogurt (or a plant-based alternative)
- Pickled red onions
- More chilli crisp
- Chives or spring onions, sliced
Instructions
- Prick the sweet potatoes all over and microwave on high until tender, about 15-20 minutes.
- Smash each potato flat between two sheets of baking paper with a burger press, spatula or pan. Season with salt and pepper.
- Heat a non-stick frying pan over medium-high heat.
- Add the cheese to the dry pan in small rounds, about the same size as the smashed potatoes.
- Top each cheese round with a sweet potato and cook until golden and crispy.
- Flip and cook until golden and crispy on the other side. Work in batches if needed.
- Wipe the pan clean and heat the chilli oil over medium heat.
- Crack in the eggs and cook to your liking. Cover with a lid or bowl for the last 15-20 seconds to set the whites on top.
- Stack the sweet potatoes and top with the egg, creme fraiche, pickled onions, more chilli crisp and chives.
Notes
- Pesto works in place of the chilli oil; add a little extra oil to fry the egg.