Sweet Potato Breakfast Hash with Fish Fingers

Add the chopped sweet potato to a bowl, drizzle with olive oil and add veggie seasoning and salt (check if the vegetable seasoning contains salt before adding). Toss to coat evenly. 

Preheat the oven or air fryer to 200 ºC. Lay frozen fish fingers onto a baking tray or into the air fryer basket; add the sweet potato around the tray/basket if you have space (alternatively cook separately). Cook for approximately 15 minutes until the fish fingers are golden and crunchy. If the fish fingers are cooked but the potato needs a bit of extra time, simply remove the fish fingers and continue cooking the potato until soft. 

Heat oil in a large cast-iron pan over medium heat. Sauté the chopped onion until soft and translucent. Add the frozen sweetcorn and cook until softened. Then add the broccoli and cook until it develops some colour. Cover with a lid to steam for 2-3 minutes. 

Add the cooked sweet potato to the pan and mix.

Create 4 wells in the hash using a spatula. Crack an egg into each well and cook until the eggs are done to your liking – covering the pan with a lid helps the egg whites to set.

Add the cooked fish fingers to the pan and then serve immediately.