Smoky Sweet Potato Hash with Parmesan Fried Eggs

Ingredients

• •1 cup diced (about 150g) sweet potatothat's the 1/2-cup cap per serving, already portioned for two
• •1/2, diced green bell peppergreen stays low-FODMAP at this amount; skip red if you're being strict
• •2 big handfuls baby spinach
• •2 tbsp garlic-infused olive oil
• •1 tsp smoked paprika
• •1/2 tsp ground cumin
• •2 eggs
• •3 tbsp parmesan, finely gratedhard cheese — naturally very low in lactose
• •1 tbsp fresh chives, snipped
• •1/2, for squeezing lemon
• •to taste salt and black pepper

Method

1. 1Heat 1 1/2 tablespoons of the garlic-infused oil in a wide skillet over medium heat, add the diced sweet potato with a pinch of salt, and cook undisturbed 4–5 minutes until browned underneath.
2. 2Toss in the bell pepper, smoked paprika, and cumin and cook another 6–8 minutes, stirring occasionally, until the sweet potato is tender and crusty at the edges.
3. 3Stir in the spinach until just wilted, season with salt and pepper, and push the hash to one side of the pan.
4. 4Add the remaining oil to the empty side, sprinkle down two small circles of parmesan, and crack an egg onto each one.
5. 5Cover and cook 2–3 minutes until the whites are set and the cheese underneath is golden and lacy.
6. 6Divide the hash between two plates, slide a parmesan-crusted egg on top of each, and finish with chives and a good squeeze of lemon.