Middle Eastern Sweet Potato & Pork Hash Pancakes with Poached Egg

Low Fat

A 560-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g lean ground pork
• 1 teaspoon Ras el Hanout spice blend
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup finely diced red onion
• 200g sweet potato, grated
• 1/4 cup whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 cup unsweetened almond milk
• 1 large egg
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 2 teaspoons olive oil
• 2 large eggs, for poaching
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving (optional)

Instructions

1. Prep: Grate the sweet potato. Finely dice the red onion and chop the parsley and mint. In a bowl, combine the lean ground pork with Ras el Hanout, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
2. Cook Pork Hash: Heat 1 teaspoon of olive oil in a non-stick pan over medium heat. Add the seasoned pork and red onion. Cook for 5-7 minutes, breaking up the pork, until browned and cooked through. Remove from heat and set aside.
3. Prepare Pancake Batter: In a separate bowl, combine the grated sweet potato, cooked pork hash, whole wheat flour, baking powder, almond milk, and 1 large egg. Stir in the chopped parsley and mint until just combined.
4. Cook Pancakes: Heat the remaining 1 teaspoon of olive oil in the same non-stick pan over medium heat. Drop 1/4 cup portions of the batter into the pan, flattening them slightly. Cook for 3-4 minutes per side, until golden brown and cooked through (you should get 4 pancakes total).
5. Poach Eggs: Bring a small pot of water to a gentle simmer. Carefully crack each egg into a separate ramekin, then gently slide them into the simmering water. Cook for 3-4 minutes for a runny yolk.
6. Assemble & Serve: Place two hash pancakes on each plate. Top each pancake stack with a freshly poached egg. Garnish with a sprinkle of fresh herbs and a lemon wedge, if desired.
7. Top tip: For perfectly poached eggs, add a splash of vinegar to the simmering water and avoid vigorous boiling.