Sweet Potato Hash

17th November 2015

Having been working weekends for the past month I’ve been struggling to keep up with family and friends so this past weekend my sisters and I decided we’d do brunch before I had to head off to work. We’re spoilt with brunch spots in London, almost too spoilt but after some deliberation we decided I’d host to make it more of a relaxed affair.

After scrawling the web for an idea for something to make, I found the below recipe on The Kitchn for Sweet Potato Hash. I got up on Saturday morning and ventured into the local village to pick up the ingredients along with some fresh bagels, smoked salmon and orange juice.

This dish is excellent for brunches as it can either be made the night before or even if you make it the morning of like me, you can still have it made and in the oven cooking before anyone arrives. Something I love as it means I can have the kitchen all cleaned, tidy and ready for mimosa making!

As I said before, I found this recipe on The Kitchn, an awesome site with loads of really great recipes. I’ve converted the amounts into English measurements below to make it easier for you to follow. This serves 8 or 4 in the case of my family (we were greeeeeedy!)

2 brown onions

1 tbsp butter

4 sweet potatoes (approx. 1.5 kg)

200g chorizo

6 garlic cloves, crushed

2 stalks fresh rosemary (approx 1 tbsp when chopped)

8 free range eggs

olive oil

salt + pepper

– Preheat the oven to 180˚c

– Peel the onions and cut into 0.5cm slices. Melt the butter in a saucepan over a medium heat. Add the onion and sprinkle with salt. Reduce the heat and cook for 30 minutes, stirring occasionally. Cook until they brown and start to caramelise.

– Meanwhile, chop the chorizo into 0.5cm chunks. Heat a frying pan over a medium-high heat and add the chorizo. Cook for about 10mins, until it starts to crisp. Once cooked, set aside, keeping any juices.

– Whilst the onions and chorizo are cooking, chop the sweet potatoes (keeping them unpeeled) into 2cm chunks. Place them into a roasting tin (I used two baking dishes here as it looks prettier when serving straight at the table). Add the garlic cloves, chopped rosemary leaves, olive oil, salt and pepper. Toss everything together.

– Add the cooked onion and sweet potato to the sweet potato mixture. Toss everything together again, making sure everything is spread out evenly. Place in the oven and cook for 30 to 45minutes, until they are soft and browned. Keep an eye on them as they might need to be moved around during cooking if the top layer starts to brown quicker etc.

– If not serving immediately, cool and refrigerate for up to 3 days.

– Make small wells in the sweet potatoes and crack in the eggs. Sprinkle lightly with salt and pepper. Place in the oven and bake for 10 to 20minutes until the eggs are cooked through.

– Take to the table and serve, you shouldn’t need anything extra but could be nice to serve with half a ripe avocado if you fancy.





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