Sweet Potato and Chorizo Hash
This was inspired by something a lady on Facebook suggested to have with fried eggs as a breakfast or lunch. I was delighted when I found it also used up sweet potato and leeks as I was accumulating them in the cellar and the weather was a bit too warm for making a soup to hide them in. I didn’t have all the ingredients she said she used and I didn’t follow her instructions very closely either! I’d say this is one of those recipes where the creation of the dish is an art rather than an accurate science meaning quantities such as “some” rather than precise measurements dependent on how hungry you are and what you have kicking about in the fridge or cupboards are probably best!
A couple of finely chopped cloves of garlic
A dessert spoonful of fennel seeds
Half a ring of chorizo (about 100-110g), sliced
A large sweet potato cubed
A large, peeled potato, cooked and cubed
Two small leeks
A squirt of tomato puree
Rosemary and thyme
Salt and pepper to season
- Gently fry the onions in olive in a large, flat bottomed, shallow pan, then add garlic. When the onions are soft, add the sliced chorizo, fennel seeds and raw sweet potato cubes. Add a splash of water as needed (or broth if you’ve got some) to stop it all drying out too much. Add the dried herbs, and chilli flakes depending on your desire for spice and the chorizo you’re using, and a big squirt of tomato puree. Cover with the lid to help the sweet potato cook, but be sure to check it doesn’t dry out. Add the cooked cubes of normal potato and leeks (you can add kale here too, but I didn’t have any). Cover again and stir regularly until all cooked through, adding more liquid as needed. Season with salt and pepper and serve with poached or fried eggs.