Sweet potato hash with egg and chorizo

Ingredients

• 2 medium sweet potatoes (approx. 400 g)
• 100 g chorizo, sliced or diced
• 2 eggs
• 2 cloves garlic, finely chopped
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Fresh parsley, roughly chopped
• Chili flakes to taste
• Pepper and salt

Instructions

1. 1

   Peel the sweet potatoes and cut them into roughly 1 cm cubes. Pat them dry with paper towels, as that gives the best crust.Heat a splash of olive oil in a large frying pan over medium heat. Add the sweet potato cubes and cook them for 10 to 12 minutes, stirring occasionally, until they are golden brown and tender.Add the chorizo (sliced or diced) to the pan and cook for another 3 to 4 minutes until the chorizo turns slightly crispy and releases its oil.Add the garlic and smoked paprika, stir briefly and cook for another minute. Season with pepper and a little salt (chorizo is salty enough).Push the hash to the edges of the pan and fry the eggs in the centre as sunny-side-up, or poach them separately in a saucepan of gently simmering water with a splash of vinegar.Spoon the hash onto plates, place the egg on top and garnish with fresh parsley and, if you like, a pinch of chili flakes. Serve immediately and enjoy.