To make the creamy horseradish sauce, place the horseradish, sour cream, lemon juice, salt and pepper in a small bowl and stir to combine. Set aside. Place the sweet potato, 2 eggs, salt and pepper in a bowl and mix well to combine. Heat 1cm oil in a non-stick frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes each side or until golden and crispy. Drain on absorbent paper and keep warm.
   Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce to serve. Serves 4.