- Step 1
Preheat oven to 180C. Place the tomato, cut-side up, on a baking tray. Lightly spray with cooking oil spray. Roast for 20 mins or until tomato softens. Set aside to cool slightly.
- Step 2
Meanwhile, place the sweet potato in a sieve and rinse with cold running water. Drain well. Use your hands to squeeze as much liquid from the sweet potato as possible. Place in a large bowl. Add the onion, flour, egg and butter and toss to combine.
- Step 3
Heat oil in a large non-stick frying pan over medium-high heat. Spoon 1/4 -cupfuls of the sweet potato mixture into the pan, using a spatula to press each into a 10cm-disc. Cook for 2 mins each side or until golden brown and tender. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture to make 8 hash browns.
- Step 4
Cook the bacon in a large frying pan over high heat for 2-3 mins until golden brown. Transfer to a plate lined with paper towel.
- Step 5
While the hash browns and bacon are cooking, fill a small saucepan two-thirds full with water. Add the vinegar and place over high heat. Bring to the boil. Reduce heat to low. Break an egg into a saucer. Stir the liquid in the saucepan with a spoon to create a whirlpool. Slip the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
- Step 6
Divide hash browns and rocket leaves among serving plates. Serve topped with tomato, bacon and poached egg.