Sweet Potato & Chorizo Hash

The brunch of champions- perfect for the weekend when you have a bit more time to give breakfast the proper care and attention it deserves! This is a real crowd pleaser and a great way of getting lots of veggies at the start of the day. Please note for weaning infants I would recommend not serving them chorizo until they are over 12 months and fully competent at chewing.

Serves: 2-4

Prep: 10 mins

Cooking Time: 30 mins

Ready In: 40 mins

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2 Sweet Potatoes- ~500-600g
1 Red Onion
1/2 Chorizo Ring (100g)
12 Baby Tomatoes
1/2 Tsp Turmeric
1 Tsp Paprika
1tbsp Olive Oil

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Preheat the oven to 200C/ 180 Fan/ Gas 6. Peel and cube the sweet potato and cut the red onion into wedges. Remove the skin from the chorizo and either dice or cut into half moons. Add it all to a Pyrex dish and sprinkle over the turmeric and paprika and some olive oil.
Put in the oven for 25 minutes. Meanwhile, halve the cherry tomatoes. After 25 minutes add the tomatoes to the oven for a further 5 minutes. Remove from the oven and serve with scrambled egg and toast.

Method

Preheat the oven to 200C/ 180 Fan/ Gas 6. Peel and cube the sweet potato and cut the red onion into wedges. Remove the skin from the chorizo and either dice or cut into half moons. Add it all to a Pyrex dish and sprinkle over the turmeric and paprika and some olive oil.
Put in the oven for 25 minutes. Meanwhile, halve the cherry tomatoes. After 25 minutes add the tomatoes to the oven for a further 5 minutes. Remove from the oven and serve with scrambled egg and toast.