Sweet Potato and Chorizo Hash with Fried Eggs
Makes 1 serving

INGREDIENTS
200 g Sweet potato (Cut into 1 cm dice. Bigger pieces need parboiling first. Raw, peeled weight.)
40 g Chorizo (Diced. It fries in its own fat and colours everything else. As sold. This is where the fat in the dish is.)
80 g Red pepper
60 g Onion
2 large, about 110 g Egg
1 tsp (5 g) Olive oil
Half a teaspoon Smoked paprika
To taste Salt

METHOD
1. Fry the chorizo in a dry pan over a medium heat for two minutes until the fat runs and it starts to crisp. Lift it out and leave the fat.
2. Add the oil and the sweet potato, spread it out and leave it for four minutes before turning. Cook for twelve minutes in all, turning every few minutes, until it is browned outside and soft inside.
3. Add the onion and pepper for the last five minutes with the paprika and salt, then return the chorizo.
4. Push the hash to the sides, crack the eggs into the middle, cover and cook for three minutes until the whites are set.

Contains eggs.
Some chorizo contains milk protein. Check the label.

RECIPE NOTES
Chorizo at 40 g is about 115 kcal and is the reason nothing else needs seasoning. At 80 g the hash is better and the breakfast is 650.
Leave the sweet potato alone in the pan. Stirring it constantly is how it ends up mush instead of crisp cubes.

Full recipe: https://www.getfuel8.com/recipes/sweet-potato-chorizo-hash-fried-eggs
