Sunday, 11 December 2016

Sweet-Potato Hash With Chorizo And Poached Egg

Sweet-Potato Hash With Chorizo And Poached Egg

Here are the complete recipe for sweet-potato hash with chorizo and poached egg


- 1 large or 2 small sweet potatoes, peeled and diced

- 1 tsp rapeseed oil

- 1 medium onion, finely chopped

- 1 cooking chorizo, skinned and diced

- 2 tsp tomato ketchup

- 1 tsp Worcestershire sauce

- 1 egg, beaten

To serve

- 2 eggs

- 4 handfuls baby spinach

- 1 tbsp extra-virgin olive oil

- lemon juice, to taste

- 2 tbsp Greek yogurt (optional)


- Bring a saucepan of salted water to the boil and add the sweet potato. Boil until the cubes are just tender. Drain in a colander, then leave to sit and steam for a few minutes before tipping on to kitchen paper to absorb excess water. Place in a large bowl to cool.

- Heat the rapeseed oil in a 20cm non-stick frying pan over a medium-low heat. Add the onion and fry to soften. Add the cubes of chorizo and fry until they colour. Drain off any excess fat, then add the chorizo and onion to the potato and stir. Stir in the sauces then mix in the egg.

- Spoon the hash into the pan and fry gently for about eight minutes. Put a dinner plate on top of the pan, invert, then slide the hash back into the pan. Fry for a further 6-8 minutes.

- Meanwhile, poach the eggs. Dress the spinach with extra-virgin olive oil, lemon juice and salt to taste.

- Serve the hash from the pan topped with the poached eggs and a dollop of Greek yogurt, if using, with spinach beside it.



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