Eggs with Sweet Potato Chippies

Once you’ve had sweet potato chips with your eggs instead of toast, you won’t go back! Nutritious and absolutely delicious, they’re a Mullen family favourite.

We use a mandoline to cut the chips finely. The thinner you cut the chips, the quicker they cook, so if you’re making more then it’s best to make them quite fine.

INGREDIENTS:

For the chips:

• 1 medium sized sweet potato
• coconut oil (enough to cover the whole base of the pan a couple of times)
• salt and pepper to taste

For the eggs:

• 4 eggs
• 2 T water or milk
• 2 T spring onions
• salt and pepper to taste

METHOD:

1. Cover the base of a large pan in coconut oil, then allow the pan to heat up.
2. Finely slice the sweet potato.
3. Place as many pieces of potato as you can fit flat (not overlapping) in the pan.
4. Fry on high heat until golden and crunchy.
5. Remove and place onto a plate covered with paper towel. Add oil to the pan as required, and finish cooking the chips.
6. When finishing the last batch of sweet potato, start to prepare the eggs. Whisk ingredients so they are ready.
7. Remove the last of the cooked chips and pour off the excess oil into the sink.
8. Pour the eggs straight onto the hot pan, nudging the eggs around the pan for for about 30-60 seconds or until almost cooked.
9. Split the eggs into two serves and serve with chips. Season with salt and pepper, and devour!
10. If you’re catering for a large crowd, you can finely slice a large lot of sweet potato and cook on the barbeque with 2 eggs per person.