At work I’ve been running the social media channels for Love Sweet Potatoes so have been coming across loads of yummy looking sweet potato recipes. This is one I spotted on twitter from BBC Good Food and as I love sweet potatoes, avocado, eggs and spicy awesome sriracha I had to give it a go. The original recipe doesn’t have chorizo but there was some kicking around in my fridge and I think it’s adds an extra layer of spice and flavour as the oil from the chorizo coats the sweet potato as it cooks. If you don’t have a spiralizer you can use a julienne peeler or some supermarkets sell sweet potato already spiralized. My picture shows a one person portion, I just halved everything and cooked it in two small pans. If you’re feeling extra hungry you can also add more than one egg (just like my husband Mr “three eggs” Munro)
Sweet Potato and Chorizo Hash with Avocado Smash
Prep time: 10 minutes
Cooking time: 20 minutes
- 1 large ripe avocado
- 1 lime, juiced
- Sea salt and freshly ground black pepper.
- 1 tbsp olive oil
- 80g hot chorizo, sliced
- 6 shallots, finely sliced
- 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles
- 2 large eggs
Peel and de-stone the avocado and scoop out the flesh into a bowl. Smash the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
Heat the oil in a large, non-stick frying pan over a medium heat. Add the shallots and chorizo and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.