Sweet potato, pepper and chorizo hash
Slug of olive or coconut oil
1 large onion, chopped
3 peppers in chunks (good to use a mix of colours
4 garlic cloves, smashed and chopped
300g chorizo, diced (give or take a little)
650g sweet potato (or a mix of sweet and regular potato), peeled and diced
600ml vegetable stock
4 eggs
handful of fresh parsley, chopped
Serves 4
About 50-60 mins to prepare and cook
1. Heat the oil in a pan with a lid and add the chopped onion and chunked peppers. Sweat gently for 15 mins until really soft.
2. Add the garlic and chorizo, turn the heat up a little and sizzle until the chorizo starts releasing it's juices.
3. Add the diced potato and stir for a minute, before adding the stock. Bring to the boil and then simmer with the lid on for 15 mins until the potatoes are tender.
4. Remove the lid, turn up the heat and boil rapidly to reduce the broth until it is nearly gone.
5. Make small pockets in the hash and crack an egg into each pocket.
6. Reduce the heat a little and cook until the egg whites are firm, but the yolks still runny. You may need to put the lid on towards the end to finish cooking the eggs.
7. Serve the hash scattered with fresh parsley if you have it.
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