Let’s face it- who doesn’t love a good breakfast to start the day?! Well if this sounds familiar then this is the breakfast for you! This hash is absolutely packed with flavour and can easily be made for one, two or even a group; it also makes the most of ingredients that a lot of people will have in their fridge. In my mind, all good breakfasts involve an egg with a golden, runny yolk. Here I have chosen to bake the egg into the hash but feel free to serve it with a poached egg perched atop the hash if you prefer.
Ingredients- serves 2
1 decent sized sweet potato- peeled and cubed
1/2 tbsp each of ground cumin and ground coriander
100g chorizo- chopped
1 red onion- peeled and finely sliced
2 garlic cloves- finely sliced
1 small red pepper- finely sliced
Small bag of baby spinach- washed and shredded
1 red or green chilli
Fresh coriander- roughly chopped
1.Preheat the oven to 200c/ 180 fan. Start off by deciding if you want to make individual hashes or one larger one and choose smaller pans or one big one. Heat a good glug of oil in the pan and add in the sweet potato chunks. Sprinkle over the ground spices and fry for a few minutes until the potato is softening and starting to turn golden.
2.Add in the chorizo, garlic, onion, red pepper and chilli; continue to cook until the vegetables are tender. Stir in the shredded spinach and combine to ensure that it is distributed evenly and starting to wilt.
3. Use the back of a spoon to create a well for each of the eggs to sit in. Carefully crack each egg into a hole and back for around 10 minutes until the egg white has set and the yolk remains runny. Serve immediately with a liberal sprinkling of the chopped coriander.
Sweet potato, spinach and chorizo hash- now this is the way to kick off the day!