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!
If you Google ‘Montezuma’ you will enter into an ancient world and boost your knowledge somewhat but it will do nothing to sate your appetite. This recipe was born out of a fancy for an easy breakfast one weekend and making the most of a few ingredients that needed a bit of love which lent themselves to a Mexican inspired dish hence the slightly obscure name (got to be creative, right?). The hash includes flavours which are sweet, spicy and savoury to create a moreish meal that will certainly set you up for the day ahead. But why stop there? It would also be perfect for a light dinner.
Ingredients- serves 2-3
1 large white potato- peeled and chopped
100g chorizo- chopped
1 tsp each of ground coriander, ground cumin and paprika
1 red onion- finely sliced
2 garlic cloves- finely sliced or crushed
2 vine tomatoes- deseeded and finely chopped
1 mild green chilli- deseeded and finely chopped
1 large ripe avocado- peeled and cubed
1. Bring a medium pan of water to the boil and preheat the oven to 180c/ 160 fan whilst you peel and chop the potato into chunks. Add salt to the pan and boil until the potatoes are par boiled; drain and set aside.
2. Take a large frying pan that is large enough to fit all the dish in and that has an ovenproof handle. Heat to medium high. Dry fry the chorizo before removing from the pan and setting aside for later. Toss in the potatoes and fry them in the chorizo fat until tender and coloured.
3. When the potatoes are nearly ready, add the onion, garlic, ground coriander and ground cumin to the pan; continue to cook until the onion is softened. Return the chorizo back to the pan. Stir through the tomato as well as half of the green chilli and cook for one more minute.
4. Use a spoon to create two or three wells in the mixture and crack an egg into each. Bake in the oven until the egg whites are set but the yolk is runny.
5. Remove from the oven and sprinkle over the avocado cubes so they start to slightly warm through on top of the potatoes. Scatter the fresh coriander, remaining green chilli and paprika to finish. Serve immediately.
Montezuma’s hash- a breakfast feast fit for a king!