Hash Browns and Poached Eggs (Joe Wicks)

This amount serves 1, I made enough for 4.

125g potatoes, peeled and cut into chunks
90g sweet potatoes, peeled and cut into chunks
1 small courgette, grated and excess water squeezed out
60g spring onions, sliced
11/2 tsp olive oil
Salt and pepper to taste
2 eggs

Boil the potatoes in salted water until soft.
Drain and mash, set aside to cool a little.
Add the spring onions and courgette to the cooled potato mash and mix well to combine. Season with salt and pepper.
Form into 3 equal patties and fry gently for a few minutes on each side in the olive oil. Alternatively place on a baking tray covered in foil, spray with olive oil and bake at 190°C until browned and cooked through.
Poach the eggs and place on top.