Chorizo and sweet potato breakfast hash with fried eggs

Name: Chorizo and sweet potato breakfast hash with fried eggs
Total time: 35 min
Cuisine: Spanish
Ingredients: 400g sweet potatoes, peeled and cut into small cubes; 100g chorizo, diced; 1 red pepper, diced; 1 onion, diced; 2 tbsp olive oil; 1 tsp smoked paprika; 2 large eggs; 1 tbsp chopped parsley

Crisp sweet potato and spicy chorizo topped with runny eggs. Filling, smoky and full of flavour.

Time35 min
LevelEasy
Costabout £2.30 a head

2 servings

Ingredients

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400 gsweet potatoespeeled and cut into small cubes
100 gchorizodiced
1red pepperdiced
1oniondiced
2 tbspolive oil
1 tspsmoked paprika
2large eggs
1 tbspchopped parsley

Method

1
Boil the sweet potato for 5 minutes until just tender, then drain well and let it steam dry.
5 min
2
Heat the oil in a large frying pan over a medium heat. Fry the chorizo for 3 minutes until the oil turns red.
3 min
3
Add the onion and pepper and cook for 5 minutes until soft.
5 min
4
Add the sweet potato and paprika. Fry for 10 minutes, turning only now and then, until crisp at the edges.
10 min
5
Make two gaps in the hash and crack in the eggs. Cover and cook for 3 minutes until the whites are set.
3 min
6
Sprinkle with parsley and serve from the pan.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.