Sweet potato hash

Great for dinner or try it for a lazy weekend brunch.

SERVES 2 PREP 10 MINS COOK 20 MINS

✱ 2tbsp olive oil

✱ 50g cooking chorizo, sliced

✱ 1 onion, finely chopped

✱ 1 garlic clove, finely chopped

✱ 500g sweet potatoes, peeled and cut into 1.5cm cubes

✱ 100g sweetcorn or the kernels from 1 corn cob

✱ 2 medium eggs

✱ 2 spring onions, finely sliced

✱ 1 red chilli, deseeded and finely chopped

1 Heat 1tbsp of olive oil in a large, non-stick frying pan over mediumhigh heat. Add the chorizo and cook for 5 mins until crisp.

2 Remove the chorizo to a plate with a slotted spoon. Add the onion to the pan and cook for 5-7 mins until softening, adding the garlic to the pan for the final min. Remove the onion and garlic from the pan and add to the plate with the chorizo. Keep the pan to hand.

3 Meanwhile, microwave the sweet potato on high heat for 4 mins until just starting to soften. Add the sweet potato to the pan and cook for 10-15 min in the residual chorizo oil, until golden and crisp, adding the chorizo, onion and sweetcorn for the final 3 mins to warm through. 4 Heat the remaining olive oil in a separate pan and fry the eggs until the white is just set and the yolk is runny. Lightly season with salt and pepper.

5 Divide the sweet potato hash between two plates and top with the fried eggs. Garnish with spring onion and chilli. Per serving: 582 cals,

26g fat (6.5g saturated), 62g carbohydrates