• 1 Sweet Pototo, grated
  • 5 Eggs
  • Pinch of salt
  • 1 Tbsp Olive/Macadamia/Coconut Oil
  • 4 Rashes lean bacon
  • Handful of Spinach

Lemon Tahini Mayonaise Dressing

  • 1 Tbsp Whole egg mayonnaise
  • 1 Tbsp Tahini
  • Juice and Zest of a lemon
  • Pinch of salt
  • 1 Garlic clove, finely chopped


  1. Lightly beat and egg and combine it with the sweet potato along with a pinch of salt in a bowl. Using your hands form them into circular patties.
  2. Add oil to a large frypan on high heat and cook sweet potato cakes for 2 mins on each side or until golden brown. Remove and set aside.
  3. Combine all ingredients for dressing in a bowl and set aside, alternatively put them in a jar and shake just before serving.
  4. Add bacon to the pan, you may need a dash of more oil, and cook for 2 mins on each side until golden brown, Finish off with the eggs frying sunny side up if you can, thats my favourite, for 2 minutes
  5. Finish by whilting the spinach in the same pan for 30 seconds.
  6. Place the sweet potato stack down, top with spinach, bacon, egg and a drizzle of lemon tahini mayonnaise dressing

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