Kumara, spinach & bacon hash with eggs & feta

Preparation 25 mins | Cooking 1 hour | Serves 8

750g kumara (orange sweet potato), peeled and cut into 1cm cubes
2½ tbs light flavoured olive oil
200g rindless short cut bacon, roughly chopped
1 garlic clove, crushed
80g baby spinach leaves
4 free-range eggs
75g feta, crumbled
Wholegrain toast, to serve

Step 1 Place kumara into a large microwave safe bowl. Sprinkle with 1 tbs water. Cover with a plate and microwave on high for 6 minutes or until softening.

Step 2 Meanwhile, heat 2 tsp oil in a large frying pan over medium heat. Add bacon and cook, stirring often, for 4-5 minutes until crisp. Transfer to a plate lined with paper towel.

Step 3 Heat 1 tbs oil in the pan over medium heat. Add kumara and garlic to pan and cook, stirring often, over medium heat for 8-10 minutes or until just tender. Stir through spinach. Season with salt and pepper to taste.

Step 4 While the kumara is cooking, heat 1 tbs oil in another frying pan over medium-high heat. Crack eggs into the pan and fry for 2-3 minutes until yolks are almost set through (or cook to your liking).

Step 5 Arrange kumara mixture on serving plates. Top with eggs and sprinkle with feta. Serve with wholegrain toast.

Good for you ... Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.