PREP10 MinutesCOOKING15 Minutes
Kcal:456 Kj:2125Carb: 36Protein: 29Fat:24Fibre: 4


  • 1 sweet potato, peeled, grated coarsely
  • 1 small zucchini, grated (water squeezed out)
  • 1 small carrot, grated (water squeezed out)
  • 3 whole eggs
  • 4 egg whites
  • 2 tbsp. cornstarch
  • sea salt & black pepper, to taste
  • 2 tbsp. olive oil
  • 100g Greek yogurt
  • ½ lime, zest & juice
  • 120g smoked salmon


  • Place the grated potato, zuchinni and carrot into a bowl and add 1 egg and cornstarch. Season with salt and pepper to taste and mix until well combined.
  • Heat the olive oil in a frypan over medium-high heat. Portion the sweet potato mixture into the frypan with a tablespoon. Press down and sauté for about 3 minutes on each side until golden brown.
  • Once the hash is cooked, beat the remaining eggs and egg whites and stir in the pan to make a scramble. Season with salt and pepper to taste, stirring until cooked.
  • Mix the Greek yogurt with the lime zest and juice and season with a little more salt and pepper.
  • Serve the sweet potato hash topped with the lime yogurt, scrambled eggs and smoked salmon.