I love a good two for one deal, and in this case, it’s a delicious deal that I’ll be keeping on rotation. Fluffy baked sweet potatoes with the flesh scooped out and put aside for tomorrow morning, topped with a concoction of tomatoes, beans, and smoked ham, baked to perfection under a sprinkle of cheese – yes please! And the next day, taking the scooped flesh, mixing it with the leftover bean mixture, frying it to gnarly goodness and topping it with a runny egg is the best way to start any day – especially during the blah-ness of Covid-19 quarantine.
I have served this with almond-crusted beef schnitzel for a more decadent dinner, but it seriously is delicious and filling enough to work as a meal on its own. As a stuffed potato, this recipe is 327 calories. The bubble and squeak with 2 runny eggs clocks in at 340 calories. Very reasonable for a superb breakfast!
Serves 4, with enough to make a B&S to serve 2-3 (calories counted at 3 serves)
Ingredients
2 sweet potatoes (about 600g total)
1tbs + 1tsp olive oil
1 red onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
400g diced tomatoes (tinned or fresh)
1tbs barbecue sauce (a smoky one is great here!)
2tsp dijon mustard
chilli powder, to taste
400g can 3 bean mix, drained
100g ham, chopped
1/4 cup grated cheese
fried eggs, to serve with bubble and squeak
Method – stuffed potatoes
- Preheat oven to 230.
- Wash and halve sweet potatoes lengthways, prick with a fork and rub with one tablespoon of olive oil. Place on baking tray, cover with foil, and bake for 45 minutes, or until tender.
- Meanwhile, heat remaining oil in a pan over low heat. Add onions and carrots and sweat for 8 minutes until softened. Add garlic and cook for one minute.
- Stir tomatoes, mustard, sauce and chilli into onion mixture and cook for 5 minutes. Add 1/2 cup water if drying out too much, although this rarely happens over a low heat.
- Stir in beans and ham, and cook for 10 minutes, allowing mixture to thicken.
- Remove cooked potatoes from oven (do not turn oven off), and allow to cool enough to handle. Scoop flesh into a bowl (cool and refrigerate for later), leaving a 1cm thick layer of flesh in the skin.
- Fill potato shells with tomato mixture (reserve and refrigerate the leftovers).
- Sprinkle with cheese and bake for 5 minutes, or until cheese has melted and turned golden.
Method – Bubble and squeak
- Bring potatoes and tomato mixture leftovers out of fridge and rest to remove the chill. Combine into one mixture
- Heat 1tsp olive oil in a frypan. Upturn mixture into pan and flatten into a giant patty. Cook for 5 minutes, and flip. Don’t stress if it breaks… this isn’t a pretty dish anyway! Cook underside for 5 minutes, until slightly charred, gnarly bits form.
- Meanwhile, fry eggs to your liking.
- Using a spatula, cut the bubble and squeak into 2 or 3 serves, and slide onto warmed plates. Top with fried eggs, season liberally with salt and pepper and serve.
