Spicy Sweet Potato and Pineapple Hash

Awesome breakfast/brunch dish.....Or go mental and have it for dinner

15 - 20

minutes

30 - 40

minutes

2

servings

Ingredients

Method

  1. 1. Place a large frying pan onto a medium high heat. The best way to make this is to get everything prepped as you'll need to work quite fast - So, pull the skin from the cooked sweet potatoes and roughly chop them, peel and chop the pineapple into thumb size chunks, dice the butter and tear/chop the sliced chorizo.

  2. 2. Into the hot pan put a glug of olive oil and the diced butter, throw in the sweet potatoes and fry until they become golden and a bit mushy, add the cajun spices and give the pan a shake, then throw in the chopped chorizo

  3. 3. Using the back of a spoon make 4 little spaces within the pan (see video) and crack the eggs into each space, allow to fry for a minute or so then pop into a preheated oven and bake for 5-6 minutes so the eggs are still runny.

  4. 4. Scatter the chopped coriander and sliced chillies over the top with a twist of black pepper and a pinch of sea salt

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