Gather your ingredients.(we used mixed green leaves in this image)
Squeeze as much liquid out of the grated sweet potato as possible using a clean cloth. Then place in a mixing bowl with the spring onion, flour, parsley, half the harissa paste and season. Mix together, adding a little more flour if needed. Shape into potato rostis.
Heat the olive oil in a large frying pan and fry the rostis for 4-5 minutes on each side, or until golden brown and crispy.
Meanwhile, poach the eggs. Bring the water to a rolling boil, swirl the water with a spoon and then crack the eggs into the water, poaching for 2-3 minutes (or until the whites are cooked through). Remove with a slotted spoon and drain on a kitchen towel or paper.
Spread the yoghurt (if using) across the plates and marble through some extra harissa. Top with the rostis, a poached egg and serve with a side of watercress or mixed green leaves.
Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.
Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.
