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Soft-Poached Eggs With Sweet Potato Hash Browns

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300 g sweet potato, peeled and grated

6 eggs

sea salt and cracked black pepper

vegetable oil, for shallow-frying

1 tablespoon white wine vinegar

8 spears asparagus, trimmed and blanched

1 tablespoon finley grated horseradish

¼ cup (60ml) sour cream

2 teaspoons lemon juice

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