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Sweet potato and chorizo hash
Post Gym Brunch - Recipe by Qualified Chef Dean Burchell
- 1 sweet potato
- 15 slices of
- 3 rashes of
- 10 cherry
- 1 egg
- 1 tbsp coconut
- small bunch
Cut you sweet
potato into small cubes, skin on and road in the oven with half a tablespoon
coconut oil for 30 mins 180c (in this case I used some left over).
chorizo and fry in a dry pan for 2mins, the red oils from the chorizo will be
released allowing you to cook the remainder of the ingredients in these oils.
Cut your bacon
into small squares and add to the pan.
bacon is cooking, cut your tomatoes in half.
Once the bacon
is cooked add your roasted sweet potato and tomatoes to the pan turning
Fry your egg
easy over with your remaining coconut oil and chop your coriander.
potato and chorizo mixture onto the center of a plate pop your egg on top,
garnish with coriander and season with pink rock salt and pepper.