Sweet Potato and Chorizo Hash

Ingredients

• 600 g sweet potatoes, cut into 1.5 cm dice
• 200 g cooking chorizo, cut into coins
• 1 red onion, chopped
• 1 red pepper, diced
• 2 tsp smoked paprika
• 4 eggs
• 1 tbsp olive oil
• a handful of parsley, chopped
• hot sauce, to serve

Method

1. Render the chorizo

   Fry the chorizo in a dry ovenproof pan over a medium heat until its orange fat runs and the edges crisp, then lift it out. That fat is the cooking medium and the seasoning for everything else.

   6 min

2. Fry the sweet potato hard

   Add the oil and the sweet potato in a single layer and leave it alone for several minutes before stirring. Constant stirring is why most hashes end up as orange mush — it needs contact time to build a crust.

   12 min

3. Onion and pepper

   Add the onion, pepper and paprika and cook until soft and the potato is tender through, then return the chorizo.

   8 min

4. Make wells for the eggs

   Push four hollows into the hash, crack an egg into each, and cover the pan or slide it under a grill until the whites are set but the yolks still run.

   6 min

5. Serve from the pan

   Scatter with parsley and take it to the table in the pan with hot sauce alongside. Plated up, the crisp bits go soft on the way.