Sweet potato, sweetcorn and chorizo hash
I’m having a bit of a sweet potato love-in at the moment. Maybe it’s their enticingly autumnal orange colour, but I’ve eaten this dish so many times recently, I just had to share it. I love the bright colours and sweet flavours; it’s a lovely, comforting and filling supper.
Peel and chop a small sweet potato into small cubes – the smaller they are the faster they’ll cook. I try to cut mine smaller than 1cm if I can. Heat a little oil in a small frying pan over a medium heat and add the potato. Cover with a lid and fry gently, stirring occasionally, for around 10 minutes until soft and slightly golden.
Meanwhile, peel a small corn on the cob and slice off the kernels, or use a small tin if you can’t get fresh corn. Slice a few spring onions and halve a handful of cherry tomatoes.
Slice a couple of chunks of chorizo sausage and cut into cubes. Add these to the cooked potato and stir for a couple of minutes till the oil starts to ooze out. If you don’t have chorizo or don’t want to use it, add half a teaspoon of paprika instead for a lovely smoky flavour.
Throw in the corn, onions and tomatoes and allow to cook for A few minutes. Then add a good handful of spinach and allow to wilt then crack one or two eggs over the top, turn the heat to medium-low, put the lid back on and allow to cook for a few minutes until the egg white has set but the yolk is still lovely and runny.
Sprinkle over some chopped coriander and serve.
Serves 1, takes 20-25 minutes.
1 small sweet potato
1 small corn on the cob
Small bunch Spring onions
a few slices of chorizo or 1/2 tsp paprika
1 or 2 eggs