This was originally meant to be fennel and leek soup, but I had one of those days and heading home for a bowl of soup just wasn’t going to cut it.
I needed carbs in the worst way.
But I also needed to use up the fennel and leek that I optimistically bought thinking it would be good to get some variety in our diets.
I often have those moments. Where I plunder the unfamiliar aisles of the grocer’s shop looking for oddities we’d normally never touch with a 6ft pole.
Of course, I get these oddities home and realise that there’s a very good reason I don’t buy them – we don’t like ’em.
So this fennel found its way into a hash and it was made tasty by sweet potato, garlic (is it just me or is everything made tastier with garlic?) and some fragrant, fresh basil.
It’s almost tasty enough to convince me that I’ll get around to that soup…
Fennel, Sweet Potato & Leek Hash (topped with poached egg) (serves 2)
- 1 fennel bulb, trimmed, cored and sliced finely
- 1 small sweet potato, peeled and diced into very small cubes
- 1 leek, cleaned and finely sliced
- 1/4 white onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp ghee or coconut oil
- 1/2 tsp sea salt
- basil leaves, torn
- 2 large eggs
- Melt the oil or ghee in a large saucepan. Add the onion, garlic and sweet potato. Fry gently over a low-medium heat for 5 minutes.
- Stir in the leek and fennel. Add the salt. Saute for a further ten minutes, stirring frequently and adding more fat if necessary.
- As the veggies are cooking, poach the eggs by cracking into a poacher (or, if very brave, try it the old-fashioned way)
- Just before serving, stir the basil into the veggies. Plate with a layer of hash, with the egg plonked on top.
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