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Roast sweet potato, chorizo and onion hash with poached eggs

Roast sweet potato, chorizo and onion hash with poached eggs

Name: Roast sweet potato, chorizo and onion hash with poached eggs
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 x 350g packs prepared butternut squash and sweet potato (or 700g mixed root veg); Olive oil for frying; 2 red onions, chopped; 4 small cooking chorizo sausages (200g), roughly cut into chunks; ½ tsp cumin seeds; Grated zest 1 lemon, plus wedges to serve; 4 large free-range eggs; 4 spring onions, sliced; Handful fresh parsley, chopped

Easy
January 2018

Easy
January 2018

Test kitchen approved

Serves 4
Hands-on time 30 min

Eggs are a particularly filling, protein-rich food. They’re also one of the few foods that provide choline, a vitamin-like nutrient that impacts on a wide range of metabolic processes.

Nutrition: per serving

Calories: 471kcals
Fat: 25.7g (8.3g saturated)
Protein: 23.9g
Carbohydrates: 32.5g (14.4g sugars
Fibre: 7.2g
Salt: 2.1g

Nutrition: per serving

Calories: 471kcals
Fat: 25.7g (8.3g saturated)
Protein: 23.9g
Carbohydrates: 32.5g (14.4g sugars
Fibre: 7.2g
Salt: 2.1g

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Ingredients

2 x 350g packs prepared butternut squash and sweet potato (or 700g mixed root veg)
Olive oil for frying
2 red onions, chopped
4 small cooking chorizo sausages (200g), roughly cut into chunks
½ tsp cumin seeds
Grated zest 1 lemon, plus wedges to serve
4 large free-range eggs
4 spring onions, sliced
Handful fresh parsley, chopped

Method

Bring a large pan of water to the boil, add the squash and sweet potato and cook for 6-7 minutes until just tender. Drain and leave for a few minutes to steam dry.
Meanwhile, heat a large non-stick frying pan with a splash of oil and gently fry the onions for 8 minutes to soften. Add the chorizo and cook, stirring, for 3-4 minutes to brown. Add the cumin and lemon zest and stir for a minute or so more.
Add the squash and sweet potato to the frying pan with salt and black pepper, then fry on a medium-high heat for 5-6 minutes, pressing the mixture down gently with the back of a spoon to let it brown.
Meanwhile, pour a hot kettle of water into the pan you boiled the veg in. Bring up to a bare simmer, swirl the water and gently break in 2 eggs. Poach for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 2 eggs.
Top the hash with the poached eggs and scatter with the spring onions, parsley, salt and freshly ground black pepper.