Luke Hines’ Zucchini And Sweet Potato Breakfast Hash Recipe

By Katrina Meynink
26th Sep 2016


I think it's safe to say I don’t fall into that ‘clean’ eating category but I definitely fall into the cookbook obsessive, will try any dish once category, which is why I am here suggesting you try this breakfast cracker from former My Restaurant Rules contestant Luke Hines’ new cookbook Eat Clean. Don’t let the title put you off, this will please any and all. Trust me. A breakfast stellar.

Zucchini and sweet potato hash with fried eggs and macadamia ricotta

Serves 2


1 sweet potato, coarsely grated
1 large zucchini, grated
1⁄4 red onion, grated
55 g (1⁄2 cup) almond meal
1 tablespoon dried chilli flakes
Pinch of sea salt
6 eggs, 
80 ml
(1⁄3 cup) coconut oil
4 bacon rashers
lemon wedges, to serve handful of mint leaves, to serve

Macadamia Ricotta
 (makes 500 g or 11⁄2 cups)

320 g (2 cups) macadamia nuts
2 tablespoons lemon juice
1 teaspoon sea salt
125 ml (1⁄2 cup) filtered water, plus extra if needed

Prepare the macadamia ricotta by placing all the ingredients in a food processor and puree to a smooth paste, scraping down the sides with a spatula halfway through to ensure everything gets mixed together well, and adding a little extra water if you need to loosen it up. Set aside.

In a bowl, combine the sweet potato, zucchini, onion, almond meal, chilli flakes, salt and two of the eggs to form a batter.

Melt the coconut oil in a large frying pan over medium heat. Spoon the sweet potato mixture into the pan in four loose rounds and press down lightly on each to form round fritters. Cook for about 3 minutes on each side until crisp and tender.

Meanwhile, fry the remaining eggs and the bacon in a separate pan until cooked to your liking. Transfer all of the elements to serving plates and accompany with the macadamia ricotta, a few lemon wedges and a scattering of mint leaves. Season and enjoy.

Luke Hines

Image credit: Eat Clean

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