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Sweet potato and chorizo hash

Post Gym Brunch - Recipe by Qualified Chef Dean Burchell

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Ingredients:

  • 1 sweet potato
  • 15 slices of Chorizo
  • 3 rashes of smoked bacon
  • 10 cherry tomatoes
  • 1 egg
  • 1 tbsp coconut oil
  • small bunch coriander

Method:

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).

Slice your 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.

Whilst the bacon is cooking, cut your tomatoes in half.

Once the bacon is cooked add your roasted sweet potato and tomatoes to the pan turning regularly.

Fry your egg easy over with your remaining coconut oil and chop your coriander.

Serve the 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.

Sweet potato and chorizo hash


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