Samuel Farrugia, a professional chef with a career spanning over 19 years is the founder of The Maltese Cook.
Sam is once again working on an exciting new concept. SPROUT Meal Plans is a delicious healthy meal plan concept delivered right to your door. The Maltese Cook is a name which represents all love for local talent, produce and creativity on this island.
Extract taken from September's 2022 Il-Bizzilla Magazine | Read more here
Brunch has become a popular affair within the Maltese Islands, and in this fabulous recipe Chef Samuel gives us a fantastic sweet potato hash stack to whip up in the kitchen in no time at all!
Sweet Potato Hash Stacks
For the Hash Mix
120g grated sweet potato
60g grated fennel
1 fillet of Sea Bass - skin off, chopped
10g chopped garlic
2tbsp choppedchives, keep a pinch aside for later
Pinch of nutmeg
2 whole eggs
2tbsp all purpose flour
Pinch salt and pepper
200g broccoli - chunky florets
200g zucchini - 1/2cm slices
For the Dressing
1tsp dijon mustard
80g Greek yoghurt
1tbsp lemon juice
1tsp wholegrain mustard
Pinch of salt and pepper
2 whole eggs
8 pitted green olives
Handful of baby spinach or rocket
Extra virgin olive oil
Prepare a baking tray with greaseproof paper. In a bowl, place all the hash mix ingredients and combine well. Roll into roughly 80g balls and place on the baking tray. If it’s too sticky to handle, dab your palms into a little flour to make it easier when rolling. Once they are ready, wash your hands well. Press down onto the balls till they are 1/2cm thick patties.
Place in fridge for an hour to firm up. Preheat oven to 200°C.
Prepare 2 more baking trays with greaseproof paper. Toss your broccoli and zucchini in some extra virgin olive oil, salt and pepper and spread out onto two separate baking trays. Place in oven until zucchini starts to golden in colour and the broccoli starts to char, this usually takes around 15 minutes, depending on your oven. Broccoli will most likely take a little longer. When they’re done, take them out of the oven and keep aside, ready for later.
For the dressing, whisk all the ingredients together by-hand and place in the fridge until you’re ready to serve.
Prepare a baking tray with greaseproof paper, you can also put both the baked broccoli and zucchini on one tray and use the empty tray for the hash browns. By this time your hash browns should have started to firm up in the fridge. Place a drizzle of extra virgin olive oil in a non-stick medium-sized frying pan, bring to medium heat and carefully place your hash browns into the pan. You can choose to fry them one at a time for more control. While frying, gently lift one side to see if you’ve got a nice caramelised colour, if so carefully flip over and caramelise the other side. Add a little more olive oil if necessary. Once all your hash browns are done, place them onto the baking tray and bake for 10 minutes at the same temperature as the broccoli and zucchini. While you’re waiting for the hash browns to bake, wipe down the non-stick frying pan and fry two eggs, sunny side up, add a pinch of salt and pepper and put aside. Now the fun part, assembling.
Place some baby spinach or rocket directly onto the centre of the plate. Divide your broccoli and zucchini and place them onto the leaves, using this as a base to support your hash browns. Tuck your olives into the vegetables. Neatly place your hash browns on top of the vegetables, then follow up by placing your fried egg on top of the hash browns. Grab your dressing from the fridge, give it a nice good stir, if it’s thickened up too much add a splash of water to loosen it. Pour it over your eggs.
Finish with a pinch of chopped chives and dig in!
NB. I like to finish mine with some mixed sesame, pumpkin and sunflower seeds. A generous spoonful of tomato relish with this dish also goes a long way.