Serves 3

Prep Time: 40 mins


For the Hash browns:

¼ cup flour
1 sweet potato, medium sized
½ onion
1 large egg
1 tbsp. Coconut oil
Salt & pepper


3 eggs
200g chopped chestnut mushrooms
1 tsp. truffle paste
1 tbsp. pine nuts
1/2 cup parmesan shavings
1tsp. chili flakes (garnish)
1 tsp. chives (garnish)


Preheat oven to 180’C. Grate the sweet potato and the onion, mix them well in a sieve then squeeze well to drain liquid. Place in a bowl, form a well in the middle and add the flour, egg, salt and pepper. Heat pan, once hot add 1tbsp coconut oil. Add hash mix into hot oil and cook for 4mins per side, or until golden (use a plate or flat lid to flip over easily). Ensure the layer is not too thick so that it cooks through, if the pan is small divide the mixture in two.

Remove from heat, crack 3 eggs onto the hash and place pan in the oven, cook for approx. 7-10 mins depending on thickness. Meanwhile heat a teaspoon of butter in a hot pan, add mushrooms and fry for 7mins. Add pine nuts and truffle paste and cook for a further 2mins.
Place mushrooms on the baked hash and garnish with chili flakes, chopped chives and parmesan shavings.

The sweet potato can easily be substituted with potato but we felt the sweet potato tasted better.