What do you do when you have leftover chorizo and a bag of sweet potatoes? Make a delicious and healthy breakfast! There’s something about eating a cooked breakfast on a Sunday morning that is cozy and comforting. For us it used to be a fry up or a sausage sandwich. Both lovely breakfasts, but not healthy in the slightest. They can both get a bit samey as well. I always try to eat my breakfast with the mister on the weekends and on Sunday’s this means waiting until he wakes up as it is his lie in day. Naomi got me up at twenty past six this morning, so I had plenty of time to think of something to make for breakfast. Now, I would love to eat breakfast with Naomi and we used to when she woke up later in the morning. However, I just can’t eat that early in the morning anymore and she can’t wait to eat til later. This sort of works out as I can make breakfast a bit more adventurous for the adults since I know I don’t have to battle with a picky palette.
I fancied eggs this morning, but I didn’t just want scrambled eggs or an omelette. Rather, I wanted eggs to accompany something else. I had a look through the fridge and cupboards to see what needed using up when I got the idea for hash. Typically hash is made from potatoes but after I lost my weight I try to stay away from potatoes when I can. I love you potatoes, don’t get me wrong, but you’re bad for my waist line. I had a bag of 4 small sweet potatoes, 1/4 bag of fresh kale, leftover chorizo from last nights Spanish Style Chicken Bake and half an avocado from the other day. All of these needed to be eaten up pronto and were perfect to create a sweet potato hash! I paired these with a few other ingredients and bam – sweet potato and chorizo hash for under 400 calories! Now this recipe is high in fat, but don’t go running for the hills. There is such a big misconception about fat and that it’s bad for you. Wrong! Our bodies need fat and it’s important to eat the right fats in our diet. Where this has around 19g of fat, they are good fats from the avocado, egg and coconut oil.
Sweet Potato and Chorizo Hash – serves 4
500g sweet potato, peeled and diced into small pieces
1 red onion, diced
1 yellow bell pepper, diced
80g chorizo, skin peeled and diced into small chunks
2 handfuls of fresh kale, stalks removed
1/2 medium avocado, diced
1 tbsp coconut oil
4 medium eggs
1 tsp smoked paprika
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp ground cumin
You will need two pans, a large frying pan and a small frying pan. Add coconut oil to the large frying pan on medium heat. Add in sweet potato, onion, bell pepper, chorizo and spices. Cook this mixing gently occasionally for around 15-20 minutes (if you want your sweet potatoes a little crunchy cook for 15 or for softer cook for 20 minutes). Keep in mind, the larger the pieces of sweet potato the longer you will need to cook them until soft.
When the sweet potato mixture has around 5 minutes left to cook, gently mix in the kale and avocado. After this has been mixed together, add 4 tbsp of water and let the mixture continue to cook untouched so that it crisps up on the
bottom. Just before serving, spray frylight into a small frying pan on medium heat. Once the pan is nice and hot, crack in one egg and place a lid over the top. The lid will help ensure the top of the egg is cooked without the bottom being overcooked. Dish up 1/4 of the mixture into a bowl and slide the fried egg on the top. Enjoy!
This meal is great to go in the freezer if you’re not serving this for 4, bar the egg of course. I had 2 servings left over that I put into some plastic containers and put in the freezer. Just cook up the eggs fresh when you have the leftovers! This would also be great with scrambled eggs, which is what I will probably do with a portion at work. Let me know if you gave this a go and review the recipe below! Go have a warm cozy comfy tummy.